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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5 %/hEvaporation rate
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23.1 liter(s)Boil size
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--- %Boil loss
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---Pre-boil gravity BLG
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10 %Trub loss
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--- %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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14.9 liter(s)Mash size
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19.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
72 C | 20 min |
78 C | 1 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pale Ale | 3 kg 60.4% | 80 % | 4 |
Grain | Strzegom Monachijski typ I | 1.2 kg 24.1% | 79 % | 16 |
Grain | Carared | 0.7 kg 14.1% | 75 % | 39 |
Grain | Jęczmień palony | 0.07 kg 1.4% | 55 % | 985 |
Sum | 4.97 kg |
Hops
Bitterness ratio 0.53 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 20 g | 60 min | 10 % |
Boil | Lublin (Lubelski) | 30 g | 30 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Fermentis S-04 | Ale | Dry | 11.5 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | mech irlandzki | 4 g | Boil | 15 min |
Notes
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Pierwsza przerwa do negatywnej próbyjodowej
Sep 22, 2015, 1:47 AM