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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24.2 liter(s)Boil size
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5 %Boil loss
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10.2Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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4 liter(s) / kgLiquor-to-grist ratio
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16 liter(s)Mash size
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20 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 60 min |
76 C | 10 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 3 kg 67.4% | 80 % | 5 |
Grain | Chocolat Castle Malting | 0.5 kg 11.2% | 75 % | 900 |
Grain | Red Ale Viking | 0.2 kg 4.5% | 75 % | 70 |
Grain | Cafe Castle Malting | 0.2 kg 4.5% | 75 % | 470 |
Grain | Jęczmień Prażony Viking | 0.1 kg 2.2% | 70 % | 900 |
Sugar | Milk Sugar (Lactose) | 0.45 kg 10.1% | 76.1 % | 0 |
Sum | 4.45 kg |
Hops
Bitterness ratio 0.49 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Green Bullet | 10 g | 60 min | 11 % |
Boil | Sybilla | 20 g | 60 min | 3.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Windsor Ale | Ale | Dry | 15.71 g | Danstar |
Notes
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Przepis przeskalowany z 14l na 20l.
Jan 29, 2021, 10:20 AM