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Marcowe wędzone 14° BLG

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.19 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 23.7 liter(s)
    Total mash volume

Steps

Temp Time
66 C 40 min
72 C 25 min
75.6 C 1 min

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Fermentables

14 BLG
5.8% ABV
10 SRM
Type Name Amount Yield EBC
Grain Monachijski jasny Viking Malt 2.65 kg 46.9% --- % 16
Grain Słód Wędzony Steinbach 2.65 kg 46.9% --- % 5.3
Grain Karmelowy Viking Malt 0.35 kg 6.2% --- % 150
Sum 5.65 kg

Hops

32 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka PL 30 g 60 min 9.5 %
Boil Lubelski 15 g 10 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
Lager Yeast Diamond Lallemand LalBrew Premium series Austria Lager Dry 11 g Lallemand

Notes

  • Fermentacja burzliwa 14 dnii w temperaturze 10-14 °C.
    Fermentacja cicha 14 dni w temperaturze poniżej 7 °C, jeśli nie mamy takiej możliwości to w temperaturze 10-14 °C.
    Leżakowanie 3 miesiące.
    Jan 1, 2024, 10:01 PM

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