PL | EN
Batch size
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11 liter(s)Expected quantity of finished beer
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70 minBoil time
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17 %/hEvaporation rate
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15.8 liter(s)Boil size
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14 %Boil loss
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10.7Pre-boil gravity BLG
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3 %Trub loss
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3 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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11.2 liter(s)Mash size
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14.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
72 C | 20 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 2.4 kg 75% | 80 % | 5 |
Grain | Abbey Malt Weyermann | 0.4 kg 12.5% | 75 % | 45 |
Grain | Cookie | 0.4 kg 12.5% | 72 % | 50 |
Sum | 3.2 kg |
Hops
Bitterness ratio 0.48 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 10 g | 60 min | 11 % |
Boil | Lubelski | 10 g | 15 min | 5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM26 Belgijskie Pagórki | Ale | Liquid | 45 ml | Fermentum Mobile |