PL | EN
Batch size
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22 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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28.6 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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4 %Trub loss
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4 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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17.1 liter(s)Mash size
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22.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Maris Otter Crisp | 4 kg 70.2% | 83 % | 6 |
Grain | Brown Malt (British Chocolate) | 0.5 kg 8.8% | 70 % | 128 |
Grain | Amber Malt | 0.5 kg 8.8% | 75 % | 43 |
Grain | Cara Ruby Castle | 0.5 kg 8.8% | 72 % | 49 |
Grain | Special B Malt | 0.2 kg 3.5% | 65.2 % | 315 |
Sum | 5.7 kg |
Hops
Bitterness ratio 1.01 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Simcoe | 35 g | 60 min | 13 % |
Aroma (end of boil) | Simcoe | 15 g | 15 min | 13 % |
Aroma (end of boil) | Bramling | 20 g | 15 min | 6 % |
Dry Hop | Citra | 50 g | 7 day(s) | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Nottingham | Ale | Dry | 10 g | Danstar |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | mech irlandzki | 10 g | Boil | 15 min |