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GIEKON XXV

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 30 min
72 C 30 min
78 C 10 min

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Fermentables

12.4 BLG
5% ABV
27.7 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 4 kg 74.8% 80 % 7
Grain Strzegom Karmel 150 0.3 kg 5.6% 75 % 150
Grain Jęczmień palony 0.3 kg 5.6% 55 % 985
Grain Czekoladowy 0.25 kg 4.7% 60 % 788
Sugar laktoza 0.5 kg 9.3% --- % ---
Sum 5.35 kg

Hops

35 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 35 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
WLP400 - Belgian Wit Ale Yeast Ale Dry 11 g White Labs

Extras

Type Name Amount Use for Time
Flavor cynamon 10 g Boil 30 min
Flavor gałka 10 g Boil 30 min
Flavor anyż 10 g Boil 30 min

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