PL | EN
Batch size
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17 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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22.4 liter(s)Boil size
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10 %Boil loss
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12.9Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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70 %Mash efficiency
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5 liter(s) / kgLiquor-to-grist ratio
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21 liter(s)Mash size
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25.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 70 min |
76 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 2.5 kg 51% | 81 % | 4 |
Grain | Pszeniczny | 1 kg 20.4% | 85 % | 4 |
Grain | Płatki pszeniczne | 0.5 kg 10.2% | 85 % | 3 |
Grain | Płatki owsiane | 0.2 kg 4.1% | 85 % | 3 |
Sugar | Milk Sugar (Lactose) | 0.7 kg 14.3% | 76.1 % | 0 |
Sum | 4.9 kg |
Hops
Bitterness ratio 0.16 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lublin (Lubelski) PH | 15 g | 60 min | 5.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - London Ale III | Ale | Liquid | 1000 ml | Wyeast Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | kolendra | 6 g | Boil | 10 min |
Spice | zest cytrusowy | 10 g | Boil | 10 min |
Other | pulpy owocowe | 1400 g | Secondary | 7 day(s) |
Other | Lacto bacillus plantarum | 6 g | Primary | 2 day(s) |