PL | EN
Batch size
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23 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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29 liter(s)Boil size
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10 %Boil loss
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10.5Pre-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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3.2 liter(s) / kgLiquor-to-grist ratio
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15 liter(s)Mash size
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19.7 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 60 min |
72 C | 15 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód jęczmienny Best Ale Crisp | 2 kg 38.6% | 82 % | 5 |
Grain | Słód PSZENICZNY Viking Malt | 2.28 kg 44% | 82 % | 5 |
Grain | Słód krmelowy 150 Viking | 0.2 kg 3.9% | 75 % | 150 |
Grain | SŁÓD VIKING MONACHIJSKI JASNY I | 0.2 kg 3.9% | 78 % | 15 |
Adjunct | Płatki owsiane | 0.5 kg 9.7% | 60 % | 3 |
Sum | 5.18 kg |
Hops
Bitterness ratio 0.79 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Sybilla własny (szyszki) | 50 g | 60 min | 5 % |
Aroma (end of boil) | Sybilla własny (szyszki) | 40 g | 20 min | 5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
GOZDAWA CLASSIC BELGIAN WITBIER | Ale | Dry | 10 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | Gips | 2 g | Boil | 15 min |
Spice | kolendra | 5 g | Boil | 15 min |