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PSZENICZNE

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 34.4 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 88 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 20.7 liter(s)
    Mash size
  • 26.6 liter(s)
    Total mash volume

Steps

Temp Time
45 C 30 min
68 C 45 min
72 C 25 min
78 C 5 min

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Fermentables

12.9 BLG
5.2% ABV
5 SRM
Type Name Amount Yield EBC
Grain Słód PSZENICZNY STRZEGOM 1kg Viking Malt 2.5 kg 42.4% 82 % 7
Grain Słód Pale Ale Viking Malt 1.5 kg 25.4% 80 % 5
Grain Słód WIEDEŃSKI Viking Malt 5kg 1.2 kg 20.3% 79 % 12
Grain Słód KARMELOWY 30 Viking Malt 1kg 0.3 kg 5.1% 75 % 30
Grain Płatki owsiane 0.4 kg 6.8% 85 % 3
Sum 5.9 kg

Hops

14 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Chinook 2018 goryczka 15 g 60 min 11.8 %
Aroma (end of boil) Chinook 2018 goryczka 15 g 0 min 11.8 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 30 ml ---

Extras

Type Name Amount Use for Time
Other ŁUSKA RYŻOWA sterylizowana 500g 100 g Mash 5 min
Water Agent Chlorek wapnia roztwór 33% (E509) 100 ml - środek do zakwaszania zacieru/wina 4 g Mash 60 min

Notes

  • Wykonano starter 1,0 litrowy - 8 BLG.
    Kwas mlekowy - zacieranie - 4 ml.
    Dekokcja 1 stopniowa.
    Mar 5, 2020, 8:49 PM

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