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Smoked pils

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Batch size

  • 12.5 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 16.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 11.7 liter(s)
    Mash size
  • 15.1 liter(s)
    Total mash volume

Steps

Temp Time
62 C 20 min
72 C 30 min

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Fermentables

14 BLG
5.8% ABV
8.9 SRM
Type Name Amount Yield EBC
Grain Viking Malt Wędzony Czereśnią 1.35 kg 40.3% 82 % 10
Grain Pilzneński 1.3 kg 38.8% 81 % 4
Grain Monachijski 0.5 kg 14.9% 80 % 16
Grain Weyermann Caramunich 3 0.2 kg 6% 76 % 150
Sum 3.35 kg

Hops

30 IBU

Bitterness ratio 0.53 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 15 g 60 min 10 %
Boil Spalt spalter 20 g 10 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Dry 5 g ---

Notes

  • Dekokcja - odebrane 3 czerwone sitka gęstego zacieru po przerwie w 62, podgrzane do 72 na 10min (uciekło do 78) potem zagotowane i zwrócone do gara. Po przerwie 72 dekokt do 78 na 10min i zagotowany.
    Nov 1, 2017, 12:21 PM

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