PL | EN
Batch size
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19 liter(s)Expected quantity of finished beer
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90 minBoil time
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10 %/hEvaporation rate
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26.2 liter(s)Boil size
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10 %Boil loss
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21.8Pre-boil gravity BLG
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5 %Trub loss
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5 %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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33 liter(s)Mash size
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44 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 90 min |
74 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 5 kg 45.5% | 80 % | 5 |
Grain | Żytni | 4 kg 36.4% | 85 % | 8 |
Grain | Abbey Malt Weyermann | 1 kg 9.1% | 75 % | 45 |
Grain | Pszeniczny | 1 kg 9.1% | 85 % | 4 |
Sum | 11 kg |
Hops
Bitterness ratio 0.4 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
First Wort | Iunga | 50 g | 90 min | 11 % |
Boil | Citra | 30 g | 5 min | 12 % |
Boil | Simcoe | 30 g | 5 min | 13.2 % |
Dry Hop | Citra | 50 g | 5 day(s) | 12 % |
Dry Hop | Simcoe | 50 g | 5 day(s) | 13.2 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Nottingham | Ale | Slant | 490 ml | Danstar |