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Viking Sahti Malt

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 60 min
72 C 30 min

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Fermentables

24.9 BLG
11.6% ABV
9.9 SRM
Type Name Amount Yield EBC
Grain Viking sahti malt 5.7 kg 53.3% 81.9 % 4.4
Grain Strzegom Monachijski typ I 5 kg 46.7% 79 % 16
Sum 10.7 kg

Hops

2 IBU

Bitterness ratio 0.02 Sweet

Use for Name Amount Time Alpha acid
Boil Jalowiec 15 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
Bakers weasts Ale Dry 11 g ---

Notes

  • Zacieranie z dodatkiem 15g owoców jałowca. Filtracja z gałązkami jałowca. Drożdże suche piekarnicze. Bez gotowania.
    Jun 5, 2017, 6:32 AM

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