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GRAF "Księżyc żniwiarzy" OK...

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 20.7 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 16.6
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.1 liter(s) / kg
    Liquor-to-grist ratio
  • 14.5 liter(s)
    Mash size
  • 21.4 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 20 min
78 C 5 min

  • Brewlog is empty

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Fermentables

18.2 BLG
7.8% ABV
7.1 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 4 kg 58% 82 % 4
Grain Viking Vienna Malt 1 kg 14.5% 79 % 7
Grain Viking Wheat Malt 1 kg 14.5% 83 % 5
Grain Strzegom Karmel 30 0.25 kg 3.6% 75 % 30
Grain Strzegom Bursztynowy 0.25 kg 3.6% 70 % 49
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Grain Oats, Flaked 0.4 kg 5.8% 80 % 2
Sum 6.9 kg

Hops

41 IBU

Bitterness ratio 0.55 Bitter

Use for Name Amount Time Alpha acid
Boil Oktawia 50 g 90 min 6 %
Aroma (end of boil) Oktawia 50 g 5 min 6 %
<> Amora preta / exp 2/20/ Zula

Yeasts

Name Type Form Amount Laboratory
k-97 Ale Dry 23 g ---
s-33?

Extras

Type Name Amount Use for Time
Flavor Sok jabłkowy NFC 10000 g Primary 21 day(s)
wytrawny + słodki
Water Agent Chlorek wapnia 5 g Boil 60 min
Water Agent kreda 4 g Boil 60 min
Fining whirlflock 1 g Boil 5 min

Notes

  • Zacieranie w stronę słodką.
    Kluczem jest BALANS!

    Z 16 do 3
    Do połowy warki
    +250-500g laktozy
    +cynamon, goździki, imbir,kardamon ~20g
    May 19, 2023, 8:02 PM

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