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Orężada

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 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
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
45 C 15 min
65 C 60 min

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Fermentables

12.9 BLG
3.9 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2.5 kg 50% 85 % 4
Grain Viking Pale Ale malt 2.5 kg 50% 80 % 5
Sum 5 kg

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 1 g ---
1 opakowanie

Extras

Type Name Amount Use for Time
Other kolendra indyjska 20 g Boil 5 min
1g/L
Herb trawa cytrynowa 25 g Boil 5 min
1g/L
Herb anyż gwiazdzisty 2 g Boil 5 min
powinny być nasiona anyżu, 1 nasiono na 10L
Other skórki cytryny 12 g Secondary 7 day(s)
2g/L
Herb Mięta pieprzowa 12 g Secondary 7 day(s)
? 2g/L ?
Other Sanprobi IBS (Lactobacillus plantarum 299v) 1 g Primary 2 day(s)
1 kapsułka jeśli zrobiony starter; 2 jeśli nie
Zakwaszanie metodą Kettle sour.

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