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p1

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

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Fermentables

12.6 BLG
21 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 66.7% 81 % 4
Grain Strzegom Karmel 300 0.4 kg 8.9% 70 % 299
Grain Pszeniczny 0.5 kg 11.1% 85 % 4
Grain Strzegom Karmel 600 0.1 kg 2.2% 68 % 601
Grain Strzegom Monachijski typ II 0.5 kg 11.1% 79 % 22
Sum 4.5 kg

Hops

6 IBU

Bitterness ratio 0.1 Sweet

Use for Name Amount Time Alpha acid
Mash Perle 20 g 70 min 7 %
Mash Perle 20 g 40 min 7 %
Aroma (end of boil) perle 10 g 25 min 7 %

Yeasts

Name Type Form Amount Laboratory
Safbrew WB-06 Wheat Dry 11.5 g Safbrew

Extras

Type Name Amount Use for Time
Spice woda z igieł sosna 3 g Mash 3 min
Other sok jabłko 2 g Mash 3 min

Notes

  • 40min - 47 stopni C (przerwa beta-glukanowa)
    10 min - 52 stopnie C
    30 min - 62 stopnie C
    45 min - 72 stopnie C
    Podgrzanie do 78-80 stopni - wysładzanie w 10l wody.
    Dec 28, 2015, 11:22 AM

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