PL | EN
Batch size
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25 liter(s)Expected quantity of finished beer
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60 minBoil time
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15 %/hEvaporation rate
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35.4 liter(s)Boil size
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13 %Boil loss
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11.7Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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23.4 liter(s)Mash size
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31.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 45 min |
72 C | 20 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 6 kg 76.9% | 80 % | 5 |
Grain | Viking Wheat Malt | 1 kg 12.8% | 83 % | 5 |
Grain | Płatki owsiane | 0.5 kg 6.4% | 60 % | 3 |
Grain | Weyermann - Carapils | 0.3 kg 3.8% | 78 % | 4 |
Sum | 7.8 kg |
Hops
Bitterness ratio 0.72 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Columbus/Tomahawk/Zeus | 30 g | 60 min | 16.5 % |
Aroma (end of boil) | Denali | 100 g | 0 min | 14.2 % |
Dry Hop | Denali | 100 g | 3 day(s) | 17.2 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
White Labs WLP521 Hornindal Kveik Ale | Ale | Slant | 100 ml | White Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | Lallemand WildBrew Sour Pitch (Lactobacillus plantarum) | 2.5 g | Primary | 2 day(s) |