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Eksperyment 2

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 23.1 liter(s)
    Mash size
  • 30.8 liter(s)
    Total mash volume

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Fermentables

17.1 BLG
7.3% ABV
20 SRM
Type Name Amount Yield EBC
Grain Strzegom Monachijski typ II 5 kg 64.9% 79 % 22
Grain Viking Pale Ale malt 2 kg 26% 80 % 5
Grain Cara Gold Castlemalting 0.5 kg 6.5% 78 % 120
Grain Briess - Dark Chocolate Malt 0.2 kg 2.6% 60 % 827
Sum 7.7 kg

Hops

40 IBU

Bitterness ratio 0.57 Bitter

Use for Name Amount Time Alpha acid
Boil Sybilla 100 g 60 min 3.5 %
Boil Hallertau Tradition 50 g 15 min 5 %

Yeasts

Name Type Form Amount Laboratory
Fermentis US 05 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Spice Przyprawa do piernika 30 g Primary 10 day(s)
Spice Imbir 100 g Primary 10 day(s)

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