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Górski Kozioł

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Batch size

  • 40 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 45.7 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 2 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.6 liter(s) / kg
    Liquor-to-grist ratio
  • 30.9 liter(s)
    Mash size
  • 42.8 liter(s)
    Total mash volume

Steps

Temp Time
63 C 10 min
72 C 50 min

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Fermentables

16.6 BLG
7% ABV
18.5 SRM
Type Name Amount Yield EBC
Grain Monachijski 7 kg 58.8% 80 % 16
Grain Strzegom Wiedeński 3 kg 25.2% 79 % 10
Grain Strzegom Karmel 150 1 kg 8.4% 75 % 150
Grain Strzegom Karmel 600 0.3 kg 2.5% 68 % 601
Grain Viking melanoidynowy 0.6 kg 5% 75 % 80
Sum 11.9 kg

Hops

21 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Tradition 50 g 70 min 5.5 %
Boil Tradition 40 g 20 min 5.5 %

Notes

  • Przepis z TwójBROWAR

    Fermentacja:
    Burzliwa - 12-14 st. C. 14 dni
    Cicha - 12-14 st. C. 14 dni - temperatura możliwie jak najniższa

    Butelkowanie:
    6g glukozy na 1 L piwa.

    Leżakowanie:
    12-14 st. C. przez 1,5 miesiąca.
    Oct 16, 2017, 10:06 PM

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