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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 18.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21.7 liter(s)
    Mash size
  • 28.9 liter(s)
    Total mash volume

Steps

Temp Time
69 C 60 min

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Fermentables

23.1 BLG
31.3 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 6 kg 72.9% 83 % 4
Grain Weyermann - Melanoiden Malt 0.4 kg 4.9% 81 % 70
Grain Carafa III 0.13 kg 1.6% 70 % 1300
Grain Weyermann - Acidulated Malt 0.5 kg 6.1% 80 % 4.5
Grain Simpsons - Crystal Dark 0.2 kg 2.4% 74 % 430
Liquid Extract Miód Gryczany (Buckwheat Honey) 1 kg 12.2% 70 % 40
Sum 8.23 kg

Hops

13 IBU

Bitterness ratio 0.11 Sweet

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 20 g 15 min 10 %
Boil Hallertau Spalt Select 25 g 30 min 3 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Culture 1000 g Maciej Lab
wyeast - roeselare mix Ale Liquid 125 ml wyeast

Notes

  • miód dodać w szczycie 1. fermentacji
    Jan 22, 2017, 2:13 PM

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