PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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90 minBoil time
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10 %/hEvaporation rate
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26.4 liter(s)Boil size
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10 %Boil loss
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20.9Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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24 liter(s)Mash size
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32 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
62 C | 40 min |
72 C | 20 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 | Weyermann - Pilsner Malt | 6 kg 70.6% | 81 % | 5 |
Grain | Weyermann - Vienna Malt | 1.5 kg 17.6% | 81 % | 8 |
Grain | Weyermann - Abbey Malt | 0.5 kg 5.9% | 75 % | 45 |
Sugar | Candi Sugar, Dark | 0.5 kg 5.9% | 78.3 % | 542 |
Sum | 8.5 kg |
Hops
Bitterness ratio 0.3 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Northern Brewer | 10 g | 60 min | 8.8 % |
Boil | Hallertau | 20 g | 40 min | 4.3 % |
Boil | Northern Brewer | 20 g | 75 min | 8.8 % |
Boil | Hallertau | 20 g | 20 min | 4.3 % |
Boil | Hallertau | 20 g | 10 min | 4.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - 1214 Belgian Abbey | Ale | Liquid | 1000 ml | Wyeast Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | Dark candi sugar | 500 g | Boil | 20 min |
Notes
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Podnosimy temperaturę do 63°C i utrzymujemy taką temp. zacieru przez 40 minut. Podgrzewamy zacier do 72°C i utrzymujemy w tej temperaturze około 20 minut.. Zacier jest bardzo gęsty, dlatego też należy go dość intensywnie mieszać, tak aby się nie przypalił i aby utrzymać w miarę jednakową temperaturę w całej objętości.
Brązowy cukier kandyzowany (0,5 kg) dodajemy w 70 minucie gotowania.
Jan 9, 2018, 8:38 PM