PL | EN
Batch size
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25 liter(s)Expected quantity of finished beer
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70 minBoil time
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10 %/hEvaporation rate
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32.2 liter(s)Boil size
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10 %Boil loss
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9.8Pre-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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15 liter(s)Mash size
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20 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
50 C | 15 min |
62 C | 40 min |
72 C | 20 min |
78 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 2.5 kg 47.2% | 81 % | 4 |
Grain | Monachijski | 1 kg 18.9% | 80 % | 16 |
Grain | Viking Pale Ale malt | 1.2 kg 22.6% | 80 % | 5 |
Grain | Briess - Carapils Malt | 0.2 kg 3.8% | 74 % | 3 |
Grain | Acid Malt | 0.1 kg 1.9% | 58.7 % | 6 |
Sugar | Candi Sugar, Clear | 0.3 kg 5.7% | 78.3 % | 2 |
Sum | 5.3 kg |
Hops
Bitterness ratio 0.82 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 15 g | 60 min | 11 % |
Boil | Marynka | 20 g | 40 min | 10 % |
Aroma (end of boil) | Hallertau | 10 g | 0 min | 4.5 % |
Aroma (end of boil) | Lublin (Lubelski) | 20 g | 10 min | 4 % |
Boil | Sybilla | 10 g | 20 min | 3.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Saflager S-23 | Lager | Slant | 200 ml | Fermentis Division of S.I.Lesaffre |