PL | EN
Batch size
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20 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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25.3 liter(s)Boil size
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10 %Boil loss
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11.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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85 %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
Steps
Temp | Time |
---|---|
65 C | 90 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 2.4 kg 48% | 81 % | 4 |
Grain | Płatki pszeniczne | 1 kg 20% | 60 % | 3 |
Grain | Płatki owsiane | 1.5 kg 30% | 60 % | 3 |
Grain | Weyermann - Acidulated Malt | 0.1 kg 2% | 80 % | 6 |
Sum | 5 kg |
Hops
Bitterness ratio 0.25 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Saaz (Czech Republic) | 14 g | 60 min | 4.3 % |
Boil | East Kent Goldings | 20 g | 15 min | 6.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM53 Voss kveik | Ale | Liquid | 60 ml | Fermentum Mobile |
starter kręcony na mieszadle 48h w obj. 1L 10 BLG - ilość zadanych drożdży podana orientacyjnie |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Ziarna kolendry | 7 g | Boil | 10 min |
Flavor | Skórka gorzkiej pomarańczy | 20 g | Boil | 10 min |
Flavor | Starta skórka świeżej pomarańczy | 30 g | Boil | 5 min |
Starta skórka świeżej pomarańczy - 6 sztuk, gramy podane orientacyjnie |