PL | EN
Batch size
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23 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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29 liter(s)Boil size
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10 %Boil loss
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12.9Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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20.6 liter(s)Mash size
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26.5 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pale Ale Viking Malt | 5 kg 84.9% | 80 % | 7 |
Grain | Strzegom Karmel 150 | 0.14 kg 2.4% | 75 % | 150 |
Grain | Cafe CM | 0.25 kg 4.2% | 75.5 % | 480 |
Grain | Roasted Barley CM | 0.25 kg 4.2% | 55 % | 985 |
Grain | Brown Malt (British Chocolate) | 0.25 kg 4.2% | 70 % | 128 |
Sum | 5.89 kg |
Hops
Bitterness ratio 0.45 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 20 g | 60 min | 13.5 % |
Aroma (end of boil) | Marynka | 15 g | 10 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Windsor Ale | Ale | Dry | 11 g | Danstar |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | kawa | 50 g | Boil | 0 min |
Flavor | kawa | 100 g | Secondary | 2 day(s) |