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LEM | Brown Ale (by Piwny Kraf...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.2 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.6 liter(s)
    Mash size
  • 19.4 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
72 C 10 min
76 C 0 min

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Fermentables

13.3 BLG
5.5% ABV
14.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.5 kg 72.2% 80 % 5
Grain Weyermann - Carared 0.5 kg 10.3% 75 % 45
Grain Strzegom Monachijski typ I 0.4 kg 8.2% 79 % 16
Grain Strzegom Wiedeński 0.25 kg 5.2% 79 % 10
Grain Weyermann - Carafa I 0.2 kg 4.1% 70 % 690
Dodawany na ostatnie 10 min zacierania
Sum 4.85 kg

Hops

26 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Challenger 25 g 60 min 7 %
Boil Palisade 20 g 10 min 7.5 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M36 Liberty Bell Ale Ale Dry 10 g Mangrove Jack's

Notes

  • Zacieranie w 15 litrach w 68C - 1h.
    Po godzinie dodanie słodu Carafa I Special.
    Podniesienie temperatury do 72C - 10 min.
    Podniesienie temperatury do 76C - maschout.
    Filtracja i wysładzanie do 22L.

    Fermentacja w temp. 17-19C - 7 dni burzliwa + 7 dni cicha
    May 16, 2019, 9:00 PM

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