PL | EN
Batch size
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37 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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48.1 liter(s)Boil size
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10 %Boil loss
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11.4Pre-boil gravity BLG
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3 %Trub loss
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5 %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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35 liter(s)Mash size
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45 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
76 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 5 kg 50% | 80 % | 5 |
Grain | Słód owsiany Fawcett | 2 kg 20% | 61 % | 5 |
Grain | Pszeniczny | 1 kg 10% | 85 % | 4 |
Grain | Brown Malt (British Chocolate) | 1 kg 10% | 70 % | 128 |
Grain | Castle Cafe | 0.5 kg 5% | 75.5 % | 480 |
Grain | Karmelowy Pszeniczny Strzegom | 0.5 kg 5% | 79 % | 130 |
Sum | 10 kg |
Hops
Bitterness ratio 0.58 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 50 g | 40 min | 11 % |
Aroma (end of boil) | Sorachi Ace | 50 g | 1 min | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Windsor Ale | Ale | Dry | 11 g | Danstar |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | ziarno kakaowca | 250 g | Boil | 10 min |