PL | EN
Batch size
-
20 liter(s)Expected quantity of finished beer
-
90 minBoil time
-
10 %/hEvaporation rate
-
26.4 liter(s)Boil size
-
10 %Boil loss
-
---Pre-boil gravity BLG
-
5 %Trub loss
-
0 %Dry hopping loss
Mash information
-
75 %Mash efficiency
-
3.5 liter(s) / kgLiquor-to-grist ratio
-
21.5 liter(s)Mash size
-
27.7 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 45 min |
71 C | 15 min |
76 C | 5 min |
-
Brewlog is empty
-
No versions avalible
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!
Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 2.6 kg 39.1% | 80 % | 4 |
Grain | Viking Pale Ale malt | 2.1 kg 31.6% | 80 % | 5 |
Grain | Słód pszeniczny Bestmalz | 0.7 kg 10.5% | 82 % | 5 |
Grain | Strzegom Monachijski typ I | 0.4 kg 6% | 79 % | 16 |
Grain | Cara Gold Castlemalting | 0.35 kg 5.3% | 78 % | 120 |
Sugar | Candi Sugar, Amber | 0.5 kg 7.5% | 78.3 % | 148 |
Sum | 6.65 kg |
Hops
Bitterness ratio 0.39 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Sorachi Ace | 25 g | 60 min | 10 % |
Aroma (end of boil) | Centennial | 10 g | 10 min | 10.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - 3787 Trappist High Gravity | Ale | Liquid | 500 ml | Wyeast Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Mech irlandzki | 4 g | Boil | 10 min |
Water Agent | Gips | 4 g | Mash | 90 min |
Water Agent | Chlorek wapnia 33% | 3 g | Mash | 90 min |
Notes
-
pH ustawić na 5,3 dla zacierania, przy gotowaniu obniżyć do 5,0. Fermentacja 7 dni, zacząć od 18 i stopniowo podnosić do 25. Następnie cicha 21 w temperaturze 8st. Refermentacja 2-3tyg w temp. 20-23st, następnie ok 3tyg w niskiej temp.
Dec 27, 2021, 8:53 PM