PL | EN
Batch size
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22 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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31.5 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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15 %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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16.5 liter(s)Mash size
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22 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
76 C | 1 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 3 kg 54.5% | 81 % | 4 |
Grain | Pszeniczny | 2 kg 36.4% | 85 % | 4 |
Grain | Płatki owsiane | 0.5 kg 9.1% | 85 % | 3 |
Sum | 5.5 kg |
Hops
Bitterness ratio 0.33 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Centennial | 15 g | 60 min | 10.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
US-05 | Ale | Dry | 11 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Kolendra | 18 g | Boil | 5 min |
Spice | Sól himalajska niejedowana | 18 g | Boil | 5 min |
Notes
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Odebrane 1,2 litra na starter.
12:00, 09.05 - dodany starter do zakwaszania, w temp 40 stopni.
6:150, 11.05 - Start zagotowania.
8:45 - zakończenie gotowanie, kolendra 7g indyjska i 11g zwykła.
18g soli himalajskiej
11.05 - wieczorem zadana paczka us-05 na powierzchnię, niestety bez uwodnienia. 18 stopni/
12.05 - rano, 16 stopni, brak oznak fermentacji, wieczorem 16
13.05 - rano 18 stopni, ładnie fermentuje
04.06 - Zabutelkowane 21 litrów. 80g cukru na całość ~4g/litr. Bardzo smaczne,
May 9, 2018, 1:26 PM