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Eksperyment na kveikach

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

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

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Fermentables

13.6 BLG
5.6% ABV
25.7 SRM
Type Name Amount Yield EBC
Grain Simpsons - Maris Otter 2 kg 69% 81 % 6
Grain Abbey Castle 0.3 kg 10.3% 80 % 45
Grain Biscuit Malt 0.2 kg 6.9% 79 % 45
Grain Jęczmień palony 0.2 kg 6.9% 10 % 985
Grain Weyermann - Carapils 0.2 kg 6.9% 78 % 4
Sum 2.9 kg

Hops

41 IBU

Bitterness ratio 0.75 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 10 g 60 min 11 %
Boil Lublin (Lubelski) 15 g 30 min 4 %
Boil Iunga 5 g 30 min 11 %
Boil Lublin (Lubelski) 15 g 0 min 4 %

Yeasts

Name Type Form Amount Laboratory
lallemand voss kveik Ale Dry 11 g ---

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