PL | EN
Batch size
-
20 liter(s)Expected quantity of finished beer
-
60 minBoil time
-
10 %/hEvaporation rate
-
25.3 liter(s)Boil size
-
10 %Boil loss
-
---Pre-boil gravity BLG
-
5 %Trub loss
-
0 %Dry hopping loss
-
StatusBrewed
-
FINISHED
-
No versions avalible
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!
Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Liquid Extract | WES ekstrakt słodowy jasny | 3.8 kg 100% | 80 % | --- |
Sum | 3.8 kg |
Hops
Bitterness ratio 0.87 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Challenger | 12.5 g | 60 min | 6.5 % |
Boil | Challenger | 12.5 g | 20 min | 6.5 % |
Aroma (end of boil) | Mosaic | 25 g | 15 min | 12 % |
Aroma (end of boil) | Mosaic | 25 g | 5 min | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Nottingham | Ale | Dry | 11.5 g | Danstar |
Discussion
Login to commentOnly registered users can comment.
JE
W jakiej temperaturze fermentujesz ? Trzy doby to trochę długo.
Jeremiasz
3059 days ago
SZ
W piwnicy było 16 st. C, ale już podczas rehydratacji drożdże nie wyglądały tak, jak powinny.
szlymak
3059 days ago