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Janusz Hoperson #1

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 82 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 11.7 liter(s)
    Mash size
  • 15.6 liter(s)
    Total mash volume

Steps

Temp Time
62 C 30 min
72 C 30 min
78 C 1 min

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Fermentables

10.2 BLG
5.3 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2 kg 51.3% 82 % 4
Grain Viking Pale Ale malt 0.5 kg 12.8% 80 % 5
Grain Viking Munich Malt 0.5 kg 12.8% 78 % 18
Grain Strzegom Karmel 30 0.5 kg 12.8% 75 % 30
Grain Oats, Flaked 0.2 kg 5.1% 80 % 2
Grain Melanoiden Malt 0.2 kg 5.1% 80 % 39
Sum 3.9 kg

Hops

21 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Mash Marynka 10 g 65 min 10 %
Boil Marynka 15 g 60 min 10 %
Boil Magnat 15 g 5 min 11.2 %
Dry Hop Magnat 30 g 14 day(s) 11.2 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Pure Ale Yeast 7 Ale Dry 11.5 g ---

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