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Wiewiórka z Bawarii (wg Tomasz...

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 19.7 liter(s)
    Boil size
  • 12 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
46 C 10 min
53 C 15 min
63 C 30 min
72 C 10 min

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Fermentables

10 BLG
4% ABV
9.8 SRM
Type Name Amount Yield EBC
Grain Słód Pilzneński Strzegom 0.98 kg 32.2% --- % 4
Grain Słód pszeniczny jasny Viking Malt 1.42 kg 46.7% 82 % 5
Grain Słód Monachijski ciemny typ II 0.45 kg 14.8% 78 % 22
Grain Słód Carawheat 0.15 kg 4.9% 68 % 130
Grain Słó pszeniczny czekoladowy 0.04 kg 1.3% 65 % 1050
Sum 3.04 kg

Hops

16 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Chmiel Lubelski 15 g 70 min 4.4 %
Boil Chmiel Lubelski 7.5 g 30 min 4.4 %
Aroma (end of boil) Chmiel Lubelski 7.5 g 5 min 4.4 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 1 ml Fermentum Mobile
Gęstwa po pszenicznym dymionym. W lodówce 18 dni po zebraniu.
Nie zmierzona ilość.

Notes

  • Przepis z:
    https://www.browar.biz/forum/showpost.php?p=753933&postcount=49
    Nov 24, 2018, 11:19 PM

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