PL | EN
Batch size
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25 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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31.7 liter(s)Boil size
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10 %Boil loss
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11.7Pre-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 liter(s) / kgLiquor-to-grist ratio
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18.6 liter(s)Mash size
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24.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
52 C | 15 min |
62 C | 20 min |
72 C | 30 min |
75 C | 1 min |
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StatusBrewed
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MASH
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pilsner malt | 5 kg 80.6% | 82 % | 4 |
Grain | Płatki owsiane | 1.2 kg 19.4% | 85 % | 3 |
Sum | 6.2 kg |
Hops
Bitterness ratio 0.67 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Amarillo | 30 g | 60 min | 7.8 % |
Boil | Cascade | 20 g | 40 min | 8 % |
Aroma (end of boil) | Cascade | 10 g | 10 min | 8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-04 | Ale | Dry | 11.5 g | Safale |
Notes
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1. ZACIERANIE:
a. przerwa białkowa – od 50°C do 52°C - 15 min
b. przerwa maltozowa (scukrzająca) – od 62°C do 65°C - 20 min
c. przerwa dekstrynująca (scukrzająca) – od 70°C do 75°C - 30 min
2. PRÓBA JODOWA
2a. W przypadku dużego spadku temperatury podgrzanie do 75°C (wygrzew)
3. FILTRACJA
4. Zagotowanie oraz dodanie chmielów
5. chłodzenie
6. Rehydratacja suchych drożdży i ich dodanie
Oct 3, 2019, 9:55 AM