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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--- %/hEvaporation rate
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--- liter(s)Boil size
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--- %Boil loss
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---Pre-boil gravity BLG
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--- %Trub loss
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--- %Dry hopping loss
Mash information
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75 %Mash efficiency
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--- liter(s) / kgLiquor-to-grist ratio
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16 liter(s)Mash size
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20.75 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67.5 C | 60 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Weyermann - Pale Ale Malt | 3.5 kg | 85 % | 8 |
Grain | Oats, Flaked | 0.45 kg | 80 % | 1 |
Grain | Caramel/Crystal Malt - 60L | 0.45 kg | 74 % | 159 |
Grain | Briess - Victory Malt | 0.225 kg | 75 % | 73 |
Grain | Briess - Chocolate Malt | 0.125 kg | 60 % | 932 |
Sum | 4.75 kg |
Hops
Bitterness ratio ---
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
First Wort | Willamette | 26 g | 60 min | 5 % |
Boil | Golding | 30 g | 15 min | 5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Nottingham | Ale | Dry | 11 g | Danstar |