PL | EN
Batch size
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20 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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25.3 liter(s)Boil size
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10 %Boil loss
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11.9Pre-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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3.5 liter(s) / kgLiquor-to-grist ratio
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18.2 liter(s)Mash size
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23.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
76 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód pale ale Viking Malt (Strzegom) | 3 kg 57.7% | --- % | 5 |
Grain | Słód wiedeński Viking Malt (Strzegom) | 1 kg 19.2% | --- % | 8 |
Grain | Słód monachijski ciemny Viking Malt (Strzegom) | 0.4 kg 7.7% | --- % | 22 |
Grain | Słód karmelowy jasny Carahell® Weyermann® | 0.4 kg 7.7% | --- % | 70 |
Grain | Słód Castle Malting - Château Biscuit® | 0.2 kg 3.8% | --- % | 50 |
Grain | Słód Castle Malting - Château Special B | 0.1 kg 1.9% | --- % | 300 |
Grain | Słód zakwaszający Weyermann® | 0.1 kg 1.9% | --- % | 5 |
Sum | 5.2 kg |
Hops
Bitterness ratio 0.51 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Aramis | 30 g | 60 min | 5.5 % |
Boil | Triskel | 30 g | 20 min | 3.2 % |
Whirlpool | Triskel | 30 g | 20 min | 3.2 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM25 Klasztorna medytacja | Ale | Liquid | 40 ml | Fermentum Mobile |
Notes
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schłodzenie brzeczki do temp. 17-18°C;
fermentacja - temperatura piwa w głównej fazie fermentacji 19-20°C, dojrzewanie w temp. 21-22°C;
rozlew - poziom nasycenia 1,8-1,9 vol.;
refermentacja - 14 dni
profil wody (ppm): Ca 75-100; Mg 10; SO4 75-100; Cl 75-100; Alk. całk. 100-125; RA 25-75
Nov 8, 2021, 9:56 PM