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#41 Włoski Pils

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Batch size

  • 30 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 41.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 60 min
72 C 15 min
76 C 1 min

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Fermentables

12.4 BLG
5% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 7 kg 90.3% 81 % 4
Grain Acid Malt 0.5 kg 6.5% 58.7 % 6
Grain Weyermann - Carapils 0.25 kg 3.2% 78 % 4
Sum 7.75 kg

Hops

41 IBU

Bitterness ratio 0.82 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 50 g 30 min 11 %
Aroma (end of boil) Saaz 100 g 10 min 4.38 %
Whirlpool Saaz 50 g 0 min 4.38 %
w 90. stopniach
Dry Hop Cascade 100 g 2 day(s) 5.4 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Dry 35 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Gips piwowarski 7 g Mash 0 min
1,8 łyżeczki
Water Agent Sól 2 g Mash 0 min
0,3 łyżeczki
Water Agent Calcium Chloride (dihydrate) 4 g Mash 0 min
0,9 łyżeczki

Notes

  • Przepis z "Piwowara". Woda w 100% Żywiecki Kryształ, modyfikowana dodatkami jak w przepisie powyżej.

    Start fermentacji 10 stopni. Po 24h podniesienie temperatury do 11.
    Apr 3, 2021, 10:02 AM

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