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Krwawy bór

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Batch size

  • 30 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 38 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 23.1 liter(s)
    Mash size
  • 30.8 liter(s)
    Total mash volume

Steps

Temp Time
52 C 5 min
62 C 25 min
72 C 30 min
78 C 5 min

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Fermentables

15.8 BLG
14.7 SRM
Type Name Amount Yield EBC
Grain Strzegom Pale Ale 5 kg 57.5% --- % 6
Grain Strzegom Monachijski typ I 1.3 kg 14.9% --- % 16
Grain Strzegom Bursztynowy 0.6 kg 6.9% --- % 70
Grain Karmelowy Czerwony 0.7 kg 8% --- % 59
Grain Strzegom Czekoladowy 400 0.1 kg 1.1% --- % 400
Sugar cukier 1 kg 11.5% --- % ---
Sum 8.7 kg

Hops

42 IBU

Bitterness ratio 0.59 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 60 min 11 %
Boil Iunga 20 g 40 min 11 %
Boil Lomik 20 g 20 min 4.6 %
Aroma (end of boil) Waimea 20 g 5 min 17 %
Dry Hop Waimea 20 g 5 day(s) 17 %

Yeasts

Name Type Form Amount Laboratory
gervin gv12 Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Herb pędy sosny 100 g Boil 5 min

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