PL | EN
Batch size
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10 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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13.2 liter(s)Boil size
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10 %Boil loss
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7.8Pre-boil gravity BLG
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10 %Trub loss
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0 %Dry hopping loss
Mash information
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65 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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7 liter(s)Mash size
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9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 60 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking malt Pale Ale | 1 kg 50% | 80 % | 5 |
Grain | Bestmalz Pszeniczny Jasny | 1 kg 50% | 82 % | 5 |
Sum | 2 kg |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Lactobacillus plantarum 299v | Ale | Culture | 8 g | Sanprobi IBS |
12 tabletek | ||||
Us- 05 | Ale | Dry | 10.5 g | --- |
Notes
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Brzeczkę w fermentorze schładzamy do 30*, dodajemy lacto i utrzymujemy daną temperaturę przez 24h. Po tym czasie schładzamy do temp. 20* i dodajemy drożdże
Sep 24, 2021, 11:32 PM