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RauchBock 30-11-2020 Wędzony k...

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.4
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 21.7 liter(s)
    Mash size
  • 30.4 liter(s)
    Total mash volume

Steps

Temp Time
67 C 20 min
72 C 40 min
78 C 5 min

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Fermentables

18 BLG
7.7% ABV
20.1 SRM
Type Name Amount Yield EBC
Grain Słód Wędzony Steinbach 2.96 kg 34.1% 80 % 5
Grain Strzegom Wiedeński 2 kg 23% 79 % 10
Grain Strzegom Monachijski typ II 0.552 kg 6.4% 79 % 22
Grain Słód Caramunich Typ II Weyermann 0.5 kg 5.8% 73 % 120
Grain Weyermann - Carafa II Special 0.17 kg 2% 65 % 1150
Grain Strzegom Monachijski typ I 2.5 kg 28.8% 79 % 16
Sum 8.682 kg

Hops

23 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Tradition 40 g 45 min 5.5 %
Boil Hersbrucker 30 g 30 min 3 %
Boil Hersbrucker 10 g 15 min 3 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Bavarian Lager Lager Slant 370 ml Wyeast Labs

Notes

  • Temperatura podania drożdży - 8 stopni.

    Skład chemiczny chmielu Hallertauer Tradition

    Alfa-kwasy: 4,0% – 7,0%
    Beta-kwasy: 3,0% – 6,0%
    Kohumulon: 24% – 30%
    alfa-kwasów Olejki chmielowe: 0,5 – 1,0 mL / 100g
    Mircen: 17% – 32%
    Humulon: 35% – 50%
    Mircen: 17% – 32%
    Humulon: 35% – 50%

    Podstawowe informacje
    Gęstość początkowa: 17.1 – 26.4°Blg
    Goryczka: 16 – 26 IBU
    Gęstość końcowa: 4.1 – 6.1°Blg
    Kolor: 6 – 25 SRM
    Alkohol objętościowo: 7 – 10%
    Nov 30, 2020, 10:58 AM

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