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Ciastowy kwas większy

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 16.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 28 liter(s)
    Total mash volume

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Fermentables

18.2 BLG
7.8% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 51.6% 81 % 4
Grain Weyermann - Carapils 1.5 kg 19.4% 78 % 4
Grain Płatki owsiane 1 kg 12.9% 85 % 3
Grain Simpsons - Golden Naked Oats 0.5 kg 6.5% 73 % 20
Sugar Milk Sugar (Lactose) 0.75 kg 9.7% 76.1 % 0
Sum 7.75 kg

Hops

3 IBU

Bitterness ratio 0.04 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 3 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Vermont Ale Ale Slant 400 ml Yeast Bay

Extras

Type Name Amount Use for Time
Flavor Wanilia 4 laski 1 g Secondary 7 day(s)
Flavor Mango pulpa 2500 g Secondary 7 day(s)
Flavor Sok ananas 100% 2000 g Secondary 7 day(s)

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