PL | EN
Batch size
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22 liter(s)Expected quantity of finished beer
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80 minBoil time
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5 %/hEvaporation rate
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27 liter(s)Boil size
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10 %Boil loss
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14.7Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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16.8 liter(s)Mash size
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22.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 80 min |
76 C | 5 min |
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Brewlog is empty
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MARIE W DUBLINIE
Neem created 2846 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Briess - Pale Ale Malt | 3.5 kg 56.5% | 80 % | 7 |
Grain | Monachijski | 0.5 kg 8.1% | 80 % | 16 |
Grain | Karmelowy jasny Steinbach | 0.5 kg 8.1% | 75 % | 25 |
Grain | Special B Malt | 0.2 kg 3.2% | 65.2 % | 315 |
Sugar | Candi Sugar, Dark | 0.5 kg 8.1% | 78.3 % | 250 |
Grain | Pszeniczny | 0.5 kg 8.1% | 85 % | 4 |
Grain | Barley, Flaked | 0.4 kg 6.5% | 70 % | 4 |
Adjunct | Rodzynki | 0.1 kg 1.6% | --- % | --- |
Sum | 6.2 kg |
Hops
Bitterness ratio 0.36 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 30 g | 60 min | 8.2 % |
Aroma (end of boil) | Marynka | 10 g | 10 min | 8.2 % |
Aroma (end of boil) | Marynka | 10 g | 5 min | 8.2 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM27 Artefakty Trapistów | Ale | Slant | 200 ml | Fermentum Mobile |
Notes
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Zacieranie jedno temperaturowe z dekoktem jednowarowym.
Odebrać 1/3 gęstego zacieru podgrzać do temp 72 stopnie, pozostawić na 30 minut. Następnie doprowadzić do wrzenia. Gotować 15 minut.
Dodać dekokt do gara zaciernego i ustabilizować temp na poziomie 76 stopni.
Rodzynki zagotować oddzielnie w 0,5l wody i całość (wraz z owocami) wlać do fermentora
Feb 2, 2017, 2:40 PM