PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %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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70 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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22.1 liter(s)Mash size
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28.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 60 min |
72 C | 30 min |
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StatusBrewed
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FINISHED
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ŚWIĄTECZNY CZARNY PŁYN
ROBBIR created 1028 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4 kg 63.3% | 80 % | 5 |
Grain | Jęczmień palony | 0.07 kg 1.1% | 55 % | 985 |
Grain | Monachijski | 1 kg 15.8% | 80 % | 16 |
Grain | Strzegom pszenica prażona | 0.25 kg 4% | 70 % | 1000 |
Grain | Fawcett - Pszeniczny Czekoladowy | 0.25 kg 4% | 73 % | 1001 |
Grain | czekoladowy żytni | 0.25 kg 4% | 75 % | 1000 |
Grain | karmelowy ciemny | 0.5 kg 7.9% | 75 % | 150 |
Sum | 6.32 kg |
Hops
Bitterness ratio 0.44 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 15 g | 60 min | 13.5 % |
Boil | puławski | 15 g | 10 min | 8.9 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
US-05 | Ale | Dry | 11.5 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | kardamon | 3 g | Boil | 5 min |
Spice | anyż | 5 g | Boil | 5 min |
Spice | laska cynamonu | 2 g | Secondary | 7 day(s) |
Spice | laska wanilii | 2 g | Secondary | 7 day(s) |
Spice | goździki | 5 g | Boil | 5 min |
Spice | curacao | 17 g | Boil | 5 min |
Spice | gałka muszkatałowa | 3 g | Boil | 5 min |
Notes
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kardamon 3 szt i gałkę muszkatołową zetrzeć
goździki i anyż ubić tłuczkiem
laskę wanilii rozciąć wzdłuż i pokroić na mniejsze kawałki, cynamon podzielić
Sep 24, 2017, 12:34 PM