PL | EN
Batch size
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10 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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12.7 liter(s)Boil size
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10 %Boil loss
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12.6Pre-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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9.2 liter(s)Mash size
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12.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 15 min |
62 C | 45 min |
72 C | 20 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pszeniczny | 1 kg 32.8% | 81 % | 6 |
Grain | Strzegom Monachijski typ II | 1 kg 32.8% | 79 % | 22 |
Grain | Strzegom Pilzneński | 0.5 kg 16.4% | 80 % | 3 |
Grain | Special B Malt | 0.1 kg 3.3% | 65.2 % | 350 |
Grain | Płatki owsiane | 0.2 kg 6.6% | 85 % | 3 |
Grain | Cara Gold Castlemalting | 0.25 kg 8.2% | 78 % | 120 |
Sum | 3.05 kg |
Hops
Bitterness ratio 0.29 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Sybilla | 20 g | 60 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM41 Gwoździe i Banany | Wheat | Slant | 200 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | whirflock | 5 g | Boil | 15 min |
Notes
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po pierszej przerwie podgrzanie zacieru do 50 stopni. Pobranie 1/3 gęstego zacieru i podgrzanie do 70 stopni. zacieranie przez 15 minut, następnie gotowanie przez 15 minut. Dodanie do kadzi zaciernej- temp. powinna wynosić 62 stopnie. zacieranie przez 45min. pobranie 1/3 zacieru i gotowanie przez 15 min.
May 21, 2020, 11:34 AM