PL | EN
Batch size
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25 liter(s)Expected quantity of finished beer
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80 minBoil time
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--- %/hEvaporation rate
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--- liter(s)Boil size
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--- %Boil loss
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---Pre-boil gravity BLG
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--- %Trub loss
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--- %Dry hopping loss
Mash information
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80 %Mash efficiency
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--- liter(s) / kgLiquor-to-grist ratio
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--- liter(s)Mash size
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--- liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 45 min |
72 C | 35 min |
30 C | 45 min |
50 C | 10 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pszenica nieslodowana | 2 kg 29.6% | 80 % | --- |
Grain | Castle Malting - Słód Pilzneński | 4 kg 59.3% | 80 % | 3.5 |
Grain | Castle Malting - Cara Clair | 0.5 kg 7.4% | 80 % | 4 |
Grain | Weyermann - Acidulated Malt | 0.25 kg 3.7% | 80 % | 7 |
Sum | 6.75 kg |
Hops
Bitterness ratio 0.13 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Wyleżakowany Magnum | 100 g | 80 min | 1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP672 - Lactobacillus Brevis | Ale | Liquid | 125 ml | White Labs |
Safbrew S-33 | Ale | Dry | 11.5 g | Fermentis |
Wyeast - Belgian Lambic Blend | Ale | Liquid | 125 ml | Wyeast Labs |
Notes
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Drożdże Safbrew S-33 - do fermentacji burzliwej. Po 14 dniach fermentacji burzliwej, piwo przelano do szklanego gąsiora i zadano starter drożdżowy wykonany z drożdży Wyeast Lambic Blend oraz White Labs Lactobacillus Brevis.
Mar 29, 2015, 2:32 PM