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stołowe belgijskie

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 26.6 liter(s)
    Boil size
  • 5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 19.4 liter(s)
    Mash size
  • 24.3 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
72 C 20 min
78 C 10 min

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Fermentables

10.5 BLG
3.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4.5 kg 92.8% 81 % 4
Grain Pszeniczny 0.3 kg 6.2% 85 % 4
Grain Abbey Malt Weyermann 0.05 kg 1% 75 % 45
Sum 4.85 kg

Hops

6 IBU

Bitterness ratio 0.14 Sweet

Use for Name Amount Time Alpha acid
Boil Styrian Golding 10 g 15 min 3.6 %
Boil Styrian Golding 15 g 1 min 3.6 %
Boil Styrian Golding 10 g 60 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey I Ale Slant 1000 ml Wyeast Labs

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