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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10 %/hEvaporation rate
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26 liter(s)Boil size
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10 %Boil loss
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13.1Pre-boil gravity BLG
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5 %Trub loss
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3 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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20.1 liter(s)Mash size
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26.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
78 C | 30 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 5 kg 74.6% | 80 % | 5 |
Grain | Płatki pszeniczne | 0.5 kg 7.5% | 85 % | 3 |
Grain | Strzegom Karmel 30 | 0.2 kg 3% | 75 % | 30 |
Grain | Strzegom Monachijski typ I | 1 kg 14.9% | 79 % | 16 |
Sum | 6.7 kg |
Hops
Bitterness ratio 0.53 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Citra | 30 g | 45 min | 12 % |
Boil | Citra | 20 g | 5 min | 12 % |
Dry Hop | Citra | 30 g | 2 day(s) | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Kveik Voss | Ale | Dry | 5 g | własne |
Notes
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Zadanie w temp 40 C, fermantacja ~35 C
Feb 4, 2020, 1:54 PM