PL | EN
Batch size
-
20 liter(s)Expected quantity of finished beer
-
60 minBoil time
-
10 %/hEvaporation rate
-
25.3 liter(s)Boil size
-
10 %Boil loss
-
11.2Pre-boil gravity BLG
-
5 %Trub loss
-
0 %Dry hopping loss
Mash information
-
75 %Mash efficiency
-
3.5 liter(s) / kgLiquor-to-grist ratio
-
14.3 liter(s)Mash size
-
18.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
76 C | 10 min |
-
Brewlog is empty
-
No versions avalible
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can add private recipes and batches? Become a PRO member!
Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód pilzneński Viking Malt (Strzegom) | 3 kg 65.4% | --- % | 4 |
Grain | Słód wiedeński Viking Malt (Strzegom) | 0.5 kg 10.9% | --- % | 8 |
Grain | Słód pszeniczny Viking Malt (Strzegom) | 0.5 kg 10.9% | --- % | 5 |
Sugar | Cukier kandyzowany biały | 0.5 kg 10.9% | 100 % | 3 |
Grain | Słód zakwaszający Weyermann® | 0.09 kg 2% | --- % | 5 |
Sum | 4.59 kg |
Hops
Bitterness ratio 0.58 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Aramis | 30 g | 60 min | 5.5 % |
Whirlpool | Barbe Rouge | 30 g | 20 min | 10.9 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM21 Odkrycie sezonu | Ale | Liquid | 40 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Whirlfloc T | 1.25 g | Boil | 5 min |
Notes
-
belgijski cukier kandyzowany na ostatnie 10 minut gotowania;
chmielenie na whirlpool/hopstand 20 minut od 80°C;
schłodzenie brzeczki do temp. 17-18°C;
fermentacja - temperatura piwa w głównej fazie fermentacji 19-21°C, dojrzewanie w temp. 22-24°C;
rozlew - poziom nasycenia 2,7-2,8 vol.;
refermentacja - 14 dni
profil wody (ppm): Ca 75-125; Mg 10; SO4 100-150; Cl 100-150; Alk. całk. 0-50; RA -100-0
Jun 16, 2019, 1:22 PM