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FES #2 - Browar na Wyżynie

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 24.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 15 min
72 C 45 min
78 C 10 min

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Fermentables

14.5 BLG
33.1 SRM
Type Name Amount Yield EBC
Grain pale ale Viking Malt 4 kg 66.1% 80 % 6
Grain monachijski typ II Viking Malt 0.9 kg 14.9% 78 % 22
Grain pszenica prażona Viking Malt 0.2 kg 3.3% 1 % 1100
Grain żyto prażone Viking Malt 0.2 kg 3.3% 1 % 1100
Grain czekoladowy ciemny Viking Malt 0.15 kg 2.5% 1 % 900
Grain płatki jęczmienne błyskawiczne 0.6 kg 9.9% 70 % 1
Sum 6.05 kg

Hops

36 IBU

Bitterness ratio 0.61 Bitter

Use for Name Amount Time Alpha acid
First Wort Iunga (PL) - granulat 25 g 100 min 11 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Slant 300 ml ---

Extras

Type Name Amount Use for Time
Water Agent Węglan wapnia 5 g Mash 70 min
Fining Mech irlandzki 1 g Boil 15 min

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