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Przegląd tygodnia

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 17.3 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 7 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

Steps

Temp Time
50 C 15 min
65 C 60 min
78 C 10 min

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Fermentables

11.4 BLG
4.6% ABV
5.7 SRM
Type Name Amount Yield EBC
Grain Słód jęczniemmy Pilzneński Weyermann 1 kg 33.3% 80 % 4
Grain Słód jęczmienny Wiedeński Weyermann 1 kg 33.3% 79 % 10
Grain Słód jęczmienny monachijski typ I Weyermann 1 kg 33.3% 79 % 15
Sum 3 kg

Hops

25 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Oktawia 10 g 60 min 7.8 %
Aroma (end of boil) Oktawia 10 g 10 min 7.8 %
Whirlpool Iunga 10 g 20 min 11 %

Yeasts

Name Type Form Amount Laboratory
LalBrew - Nottingham Ale Dry 11 g Lallemand

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