PL | EN

  1. Dashboard
  2. Public recipes
  3. DrStro's RedAleRT

DrStro's RedAleRT

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
55 C 15 min
70 C 45 min
76 C 10 min
100 C 60 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

15.7 BLG
6.6% ABV
15.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3.5 kg 51.2% 80 % 4
Grain Strzegom Pszeniczny 2 kg 29.3% 81 % 6
Grain Karmelowy Pszeniczny Strzegom 0.8 kg 11.7% 79 % 100
Grain Caraaroma Weyermann 0.25 kg 3.7% 78 % 400
Adjunct Chmiel do zacierania 0.03 kg 0.4% --- % ---
Grain Briess - Special Roast Malt 0.25 kg 3.7% 72 % 90
Sum 6.83 kg

Hops

Bitterness ratio ---

Use for Name Amount Time Alpha acid
Mash Crystal 30 g 60 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Sanprobi IBS (L. plantarum) 20-35st.C 2 dni Wine Culture 20 g 20sztuk
FM21 Odkrycie sezonu 18-25 st.C do końca burzliwej Ale Slant 200 ml Fermentum Mobile
Wyeast - Brettanomyces bruxellensis; starter z połowy fiolki; 24-30 st.C Ale Liquid 400 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining Mech irlandzki 5 g Boil 15 min
Other Pożywka 2 g Boil 15 min
Other Kostki dębowe wyłowione z Flemish Red Ale 20 g Secondary 90 day(s)

Notes

  • Inspiracja:
    http://lobhob.com/guide/dr-lambics-guide-to-brewing-your-first-s
    http://sourbeerblog.com/dr-lambics-sour-red-ale/
    Info o bakteriach:
    http://www.beerfreak.pl/warzenie-piw-kwasnych-lactobacillus/
    https://phdinbeer.com/2015/04/13/physiology-of-flavors-in-beer-lactobacillus-species/
    Sep 11, 2017, 9:43 AM
  • Napowietrzyć brzeczkę przed zadaniem drożdży
    Sep 12, 2017, 12:42 AM

Discussion

Login to commentOnly registered users can comment.


DR
ZMieniłem tego Brissa na Słód Karmelowy Czerwony Viking Malt
DrStro    2486 days ago