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clone the waiter

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 24.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.9 liter(s)
    Mash size
  • 19.8 liter(s)
    Total mash volume

Steps

Temp Time
68.5 C 75 min
78 C 1 min
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Fermentables

13.3 BLG
5.5% ABV
42.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 40.4% 80 % 5
Grain Strzegom Monachijski typ II 1 kg 20.2% 79 % 22
Grain Czekoladowy 0.5 kg 10.1% 60 % 788
Grain Fawcett - Pale Chocolate 0.5 kg 10.1% 71 % 600
Grain Carafa III 0.2 kg 4% 70 % 1034
Grain Abbey Malt Weyermann 0.75 kg 15.2% 75 % 45
Sum 4.95 kg

Hops

36 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 25 g 60 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor laktoza 0.5 g Boil 5 min

Notes

  • 8l wody do podbicia
    2 garści łuski ryżowej
    Wyszło 23l 15,5brixa
    Bez laktozy 14brix

    04.01.2019
    7l wody do podbicia
    2 garstki łuski ryżowej
    Wyszło ok 23l 17brix
    Bez laktozy 14 brix
    Gestwa tygodniowa us05 ok 300ml
    30g Magnum na 60min
    Gotowanie 82min w celu odparowania
    1kg laktozy
    Feb 15, 2018, 5:54 PM

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