PL | EN
Batch size
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20 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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26.4 liter(s)Boil size
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10 %Boil loss
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10Pre-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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3.5 liter(s) / kgLiquor-to-grist ratio
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15.9 liter(s)Mash size
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20.5 liter(s)Total mash volume
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 4 kg 87.9% | 81 % | 4 |
Grain | Strzegom Monachijski typ I | 0.5 kg 11% | 79 % | 16 |
Grain | Weyermann - Acidulated Malt | 0.05 kg 1.1% | 80 % | 6 |
Sum | 4.55 kg |
Hops
Bitterness ratio 0.71 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 30 g | 70 min | 9.5 % |
Boil | Saaz (Czech Republic) | 25 g | 20 min | 2.3 % |
Boil | Saaz (Czech Republic) | 25 g | 0 min | 2.3 % |
Notes
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Zacieranie
- słód do 16 litrów wody o temp. 45 st.C
- 53 st.C - 15 min
- 63-62 st.C - 20 min
dekokt 1/3 podgrzewam do 72 st.C - 10 min
dekokt podgrzewam do wrzenia - 20 min
- reszta cały czas w 63-62 st.C
dekokt małymi porcjami wlewam do zacieru głównego
- 73-71 st.C - 40 min
- 75 st.C i filtracja
Nov 26, 2016, 5:04 PM