PL | EN
Batch size
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19 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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24.1 liter(s)Boil size
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10 %Boil loss
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17.7Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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1.57 liter(s) / kgLiquor-to-grist ratio
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11.5 liter(s)Mash size
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18.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
43 C | 15 min |
54 C | 15 min |
66 C | 15 min |
71 C | 30 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 4 kg 54.4% | 81 % | 4 |
Grain | Monachijski Ciemny Steinbach | 0.5 kg 6.8% | 100 % | 30 |
Grain | Żytni | 0.5 kg 6.8% | 85 % | 8 |
Grain | Fawcett - Dark Crystal | 0.35 kg 4.8% | 71 % | 300 |
Grain | Rye Smoked Malt Steinbach | 2 kg 27.2% | 80 % | 5.3 |
Sum | 7.35 kg |
Hops
Bitterness ratio 0.1 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau | 30 g | 30 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP011 - European Ale Yeast | Ale | Liquid | 30 ml | White Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Juniper Berries | 30 g | Boil | 30 min |
Flavor | Juniper Branches | 80 g | Mash | 75 min |
Notes
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Receptura znaleziona w internecie, przetłumaczona na polski.
Dno gara zaciernego wyłożyć wcześniej sparzonymi gałęziami jałowca.
Wysładzać 15l wody o temperaturze 82st.C
Gotować do osiągnięcia 19 litrów brzeczki.
Fermentacja burzliwa: tydzień w temperaturze 20-22st.C.
Fermentacja cicha: tydzień, lub do jej zakończenia.
Oct 24, 2016, 9:06 PM