PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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15 %/hEvaporation rate
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27.6 liter(s)Boil size
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15 %Boil loss
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7.1Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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12.3 liter(s)Mash size
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15.8 liter(s)Total mash volume
Steps
| Temp | Time |
|---|---|
| 65 C | 40 min |
| 72 C | 40 min |
| 78 C | 5 min |
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Fermentables
| Type | Name | Amount | Yield | EBC |
|---|---|---|---|---|
| Grain | BESTMALZ - Best Heidelberg Wheat Malt | 3.5 kg 100% | 82 % | 3 |
| Sum | 3.5 kg |
Yeasts
| Name | Type | Form | Amount | Laboratory |
|---|---|---|---|---|
| FM51 Grodzie Dębowe | Wheat | Liquid | 50 ml | Fermentum Mobile |
| Jak będą w sklepie to te | ||||
| Safale S-33 | Ale | Dry | 11 g | Fermentis |
Extras
| Type | Name | Amount | Use for | Time |
|---|---|---|---|---|
| Fining | Whirlfloc | 1.25 g | Boil | 10 min |
| Fining | Żelatyna wieprzowa | 5 g | Secondary | 3 day(s) |
| Roztwór 100ml + żelatyna | ||||
Notes
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Słód będzie osobno wędzony na zimno (temp ok. 25 st. C) dębem przez około 4h. Wcześniej ześrutowany. Słód lekko zwilżyć jakimś zraszaczem
Mar 31, 2021, 12:05 PM -
Pierwsze 7 dni temperatura 18°C, kolejne 11 dni w temperaturze 21°C. Na 3 dni przed rozlewem przelano do innego fermentora, dodano 8g żelatyny spożywczej w celu sklarowania piwa i schłodzono do temperatury 11-13°C.
Mar 31, 2021, 12:05 PM -
Wysycenie celować w 2.5 vol
Mar 31, 2021, 12:05 PM