PL | EN
Batch size
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21 liter(s)Expected quantity of finished beer
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30 minBoil time
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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %Boil loss
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15.7Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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22.2 liter(s)Mash size
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29.6 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
76 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Heidelberg | 5 kg 67.6% | 80.5 % | 2 |
Grain | Oats, Flaked | 1 kg 13.5% | 80 % | 2 |
Grain | Spelled flaked | 0.4 kg 5.4% | 60 % | 4 |
Grain | Viking Malt - malted oat | 0.6 kg 8.1% | 61 % | 5 |
Grain | Weyermann - Carapils | 0.4 kg 5.4% | 78 % | 4 |
Sum | 7.4 kg |
Hops
Bitterness ratio 0.23 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Whirlpool | Cascade | 100 g | 15 min | 7.1 % |
Dry Hop | Talus | 100 g | 3 day(s) | 7.4 % |
Dry Hop | Strata | 100 g | 3 day(s) | 14 % |
Dry Hop | Mosaic | 100 g | 3 day(s) | 11.8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - 1318 London Ale III | Ale | Slant | 150 ml | Wyeast Labs |
Notes
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Water RO:regular 1:1
Mashing: 27,5L - 3,5 ml lactic acid
Sparging: 6L - 2 ml lactic acid
Aug 18, 2023, 4:38 PM