PL | EN
Batch size
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12 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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15.2 liter(s)Boil size
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10 %Boil loss
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18.4Pre-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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15 liter(s)Mash size
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20 liter(s)Total mash volume
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StatusBrewed
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FINISHED
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Fermentables
| Type | Name | Amount | Yield | EBC |
|---|---|---|---|---|
| Grain | Pilsnermalz EBC 3-5 | 1.2 kg 24% | 81 % | 4 |
| Grain | Münchner Malz Typ1, EBC 12-17 | 1.2 kg 24% | 80 % | 16 |
| Grain | Wienermalz, EBC 7-9 | 2.4 kg 48% | 79 % | 8.5 |
| Grain | Weyermann - Caraamber | 0.2 kg 4% | 75 % | 65 |
| Sum | 5 kg |
Hops
Bitterness ratio 0.3 Balanced
| Use for | Name | Amount | Time | Alpha acid |
|---|---|---|---|---|
| Boil | Tradition | 20 g | 30 min | 6.4 % |
| Boil | Tradition | 30 g | 10 min | 6.4 % |
| Boil | Tettnanger 3.7 | 25 g | 5 min | 3.7 % |
Yeasts
| Name | Type | Form | Amount | Laboratory |
|---|---|---|---|---|
| Wyeast - Bavarian Lager | Lager | Liquid | 200 ml | Wyeast Labs |
Notes
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(wg pako1 www.iwo.org)
Woda 17 L 54°C + wszystkie słody
52°C - 5 min
64-61°C - 45 min
+ 3 L wrzątku i podgrzać do 73°C
73-70°C - 45 min
76°C przerwa 20 min na ułożenie złoża i filtracja
Feb 9, 2019, 10:12 AM
Uwarzony na słodach kupionych w CH (Weyermann)
i lokalnej wodzie . Mieszkam i warze sobie tutaj, w okolicach Zurychu.
a piwko wyszlo zacne i zajęło II miejsce na konkursie w 2019 roku . Musi poleżeć z 6 miesięcy, żeby sie ulozyc.
Pozdrawiam,
Pawel