PL | EN
Batch size
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15 liter(s)Expected quantity of finished beer
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70 minBoil time
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12 %/hEvaporation rate
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21.5 liter(s)Boil size
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12 %Boil loss
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14Pre-boil gravity BLG
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7 %Trub loss
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7 %Dry hopping loss
Mash information
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90 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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10.5 liter(s)Mash size
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14 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
52 C | 15 min |
63 C | 30 min |
72 C | 40 min |
78 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 1.5 kg 26.1% | 80 % | 7 |
Grain | Słód owsiany Fawcett | 1 kg 17.4% | 61 % | 5 |
Grain | Biscuit Malt Castlemalting | 0.5 kg 8.7% | 79 % | 55 |
Grain | Chit Malt | 0.5 kg 8.7% | 50 % | 3 |
Sugar | Melasa | 0.25 kg 4.3% | 40 % | 100 |
Adjunct | Pulpa z dyni | 2 kg 34.8% | 40 % | 10 |
Sum | 5.75 kg |
Hops
Bitterness ratio 0.28 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lomik | 35 g | 60 min | 4 % |
Aroma (end of boil) | Lomik | 5 g | 5 min | 4 % |
Whirlpool | Lomik | 10 g | 15 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
US-05 | Ale | Dry | 11.5 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Pieczona dynia | 1000 g | Boil | 70 min |
Spice | Przyprawa Pumpkin Spice | 20 g | Boil | 30 min |
Fining | Whirlfloc T | 0.5 g | Boil | 15 min |
Notes
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Kwas mlekowy - 0,4 ml do zacierania, 0,6 ml na 10 litrów do wysładzania
Dodatek siarczanu wapnia 0,25g na 10 litrów do zacierania i 0,5 g do wysładzania na 10 litrów
Dodatek chlorku wapnia 0,5g na 10 litrów do zacierania i 1g do wysładzania na 10 litrów
Dodatek węglanu wapnia 0,20g do zacierania i 0,40g do wysładzania na 10 litrów
Dodatek 0,1g siarczanu magnezu do zacierania i 0,15g do wysładzania na 10 litrów
Mieszanka przypraw Pumpkin Pie (w równych proporcjach: cynamon, wanilia laska, imbir. gałka muszkatołowa) - dodana do smaku i aromatu
Przepłukanie łuski ryzowej gorącą wodą, ułożenie warstwy filtracyjnej - 5cm
Sep 25, 2024, 2:34 AM