PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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15 %/hEvaporation rate
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25.3 liter(s)Boil size
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5 %Boil loss
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12.1Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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14.3 liter(s)Mash size
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19 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
76 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pale Ale Maris Otter Crisp | 3.5 kg 73.7% | 83 % | 6 |
Grain | Barley, Flaked | 1 kg 21.1% | 70 % | 4 |
Grain | Carafa special (R) typ II | 0.15 kg 3.2% | 60 % | 1150 |
Grain | Black Barley (Roast Barley) | 0.1 kg 2.1% | 55 % | 985 |
Sum | 4.75 kg |
Hops
Bitterness ratio 0.26 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | East Kent Goldings | 25 g | 60 min | 5.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-04 | Ale | Dry | 18 g | Safale |
Notes
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Próba nr 1
Po fermentacji burzliwej 10L zabutelkować, a 10L przelać na cichą z dodatkiem skórki słodkiej pomarańczy i kawy.
ZŁY POMYSŁ!
Kawa nie potrzebna, bo jest w smaku od palonych słodów, a skórka słodkiej pomarańczy wprowadziła mydlany posmak.
Próba nr 2
Skórka gorzkiej pomarańczy 10g na 12l na cichą, 4 dni przed butelkowaniem.
Feb 14, 2021, 3:31 PM