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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24.4 liter(s)Boil size
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1 %Boil loss
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10.5Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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60 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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19.4 liter(s)Mash size
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25 liter(s)Total mash volume
Steps
| Temp | Time |
|---|---|
| 67 C | 70 min |
| 76 C | 10 min |
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Fermentables
| Type | Name | Amount | Yield | EBC |
|---|---|---|---|---|
| Grain | Pale Malt (2 Row) Bel | 4 kg 72.1% | 80 % | 6 |
| Grain | Strzegom Monachijski typ I | 1 kg 18% | 79 % | 16 |
| Grain | Carared | 0.5 kg 9% | 75 % | 39 |
| Grain | Jęczmień palony | 0.05 kg 0.9% | 55 % | 985 |
| Sum | 5.55 kg |
Hops
Bitterness ratio 0.5 Bitter
| Use for | Name | Amount | Time | Alpha acid |
|---|---|---|---|---|
| Boil | Minstrel | 25 g | 60 min | 4.9 % |
| Boil | Willamette | 15 g | 60 min | 4.9 % |
1. Dodać do następnej warki 0,1 kg jęczmienia palonego. Kolorek bardziej miedziany niż czerwony.
2. Goryczka średnio niska, zobaczymy gdy piwo jeszcze dojrzeje.
3. Balans słodyczy i dodatku jęczmienia palonego musi jeszcze trochę dojrzeć.