PL | EN
Batch size
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21 liter(s)Expected quantity of finished beer
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2 minBoil time
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10 %/hEvaporation rate
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24.2 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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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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16.5 liter(s)Mash size
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22 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
50 C | 20 min |
62 C | 40 min |
72 C | 40 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4 kg 66.7% | 80 % | 5 |
Grain | Strzegom Karmel 30 | 0.5 kg 8.3% | 75 % | 30 |
Grain | Płatki owsiane | 1 kg 16.7% | 85 % | 3 |
Sugar | Milk Sugar (Lactose) | 0.5 kg 8.3% | 76.1 % | 0 |
Sum | 6 kg |
Hops
Bitterness ratio 0.4 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Citra | 10 g | 60 min | 12 % |
Aroma (end of boil) | Citra | 30 g | 10 min | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Us4 | Lager | Dry | 11 g | Fermentis Division of S.I.Lesaffre |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Herbata zielona | 40 g | Secondary | 3 day(s) |