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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26.4 liter(s)Boil size
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--- %Boil loss
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---Pre-boil gravity BLG
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15 %Trub loss
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--- %Dry hopping loss
Mash information
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80 %Mash efficiency
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2.2 liter(s) / kgLiquor-to-grist ratio
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8.1 liter(s)Mash size
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11.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
45 C | 30 min |
65 C | 30 min |
70 C | 999 min |
70 C | 999 min |
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StatusBrewed
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FINISHED
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GOSE - PIWOWAR NR 12
okemoto created 2624 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pszeniczny | 1.9 kg 51.4% | 85 % | 4 |
Grain | Pilzneński | 1.2 kg 32.4% | 81 % | 4 |
Grain | Weyermann - Acidulated Malt | 0.6 kg 16.2% | 80 % | 6 |
Sum | 3.7 kg |
Hops
Bitterness ratio 0.27 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lomik | 20 g | 60 min | 5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
US-05 | Ale | Dry | 11.5 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | sól kuchenna (niejodowana) | 20 g | Boil | 5 min |
Spice | Kolendra | 15 g | Boil | 5 min |
Notes
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czas 999 - trzymać do negatywnej próby jodowej
Po 1 kroku zacierania dolać 5l wrzątku
Zakwaszający dopiero po 1wszej negatywnej próbie
Druga przerwa w 70st. po dodaniu zakwaszającego
Dec 27, 2015, 8:00 PM