PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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0 minBoil time
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12 %/hEvaporation rate
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--- liter(s)Boil size
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12 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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95 %Mash efficiency
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4.2 liter(s) / kgLiquor-to-grist ratio
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10.9 liter(s)Mash size
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13.5 liter(s)Total mash volume
Steps
| Temp | Time |
|---|---|
| 74 C | 60 min |
| 76 C | 10 min |
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Fermentables
| Type | Name | Amount | Yield | EBC |
|---|---|---|---|---|
| Grain | Pilzneński | 1 kg 38.5% | 81 % | 4 |
| Grain | Chit Malt | 0.2 kg 7.7% | 50 % | 2 |
| Grain | Karmelowy Jasny 30EBC | 0.2 kg 7.7% | 75 % | 30 |
| Grain | Płatki owsiane | 1 kg 38.5% | 60 % | 3 |
| Grain | Słód pszeniczny Bestmalz | 0.2 kg 7.7% | 82 % | 5 |
| Sum | 2.6 kg |
Hops
Bitterness ratio ---
| Use for | Name | Amount | Time | Alpha acid |
|---|---|---|---|---|
| Mash | Strata | 15 g | 40 min | 13.3 % |
| Mash | Nectaron | 50 g | 30 min | 13.6 % |
Yeasts
| Name | Type | Form | Amount | Laboratory |
|---|---|---|---|---|
| Mangrove Jack's M12 Voss Kveik | Ale | Slant | 100 ml | Mangrove Jack's |
Notes
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Do wysładzania użyc około 5 L wody o temperaturze 77°C. Następnie uzupełnić do 23 litrów przegotowaną i ostudzoną wodą. Obniżyć pH brzeczki do 4.6 dodając kwas mlekowy.
Dec 22, 2024, 3:17 AM
