PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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90 minBoil time
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10 %/hEvaporation rate
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26.4 liter(s)Boil size
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10 %Boil loss
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19.6Pre-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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3 liter(s) / kgLiquor-to-grist ratio
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25.5 liter(s)Mash size
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34 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 80 min |
78 C | 20 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | pilzeński | 5 kg 55.6% | --- % | --- |
Grain | Viking Pale Ale malt | 2 kg 22.2% | 80 % | 5 |
Grain | Pszeniczny | 0.5 kg 5.6% | 85 % | 4 |
Grain | Special B Malt | 0.5 kg 5.6% | 65.2 % | 315 |
Grain | Abbey Malt Weyermann | 0.5 kg 5.6% | 75 % | 45 |
Sugar | cukier | 0.5 kg 5.6% | --- % | --- |
Sum | 9 kg |
Hops
Bitterness ratio 0.32 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 25 g | 60 min | 13.5 % |
Boil | Saaz (USA) | 20 g | 30 min | 3.75 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM26 Belgijskie Pagórki | Ale | Liquid | 50 ml | Fermentum Mobile |