PL | EN
Batch size
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12 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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15.2 liter(s)Boil size
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10 %Boil loss
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10.7Pre-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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8.1 liter(s)Mash size
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10.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
50 C | 10 min |
63 C | 45 min |
72 C | 20 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pszeniczny | 1.5 kg 55.6% | 85 % | 4 |
Grain | Pilzneński | 0.7 kg 25.9% | 81 % | 4 |
Grain | Monachijski | 0.3 kg 11.1% | 80 % | 16 |
Grain | Słód Biscuit | 0.2 kg 7.4% | 82 % | 5 |
Sum | 2.7 kg |
Hops
Bitterness ratio 0.28 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Sybilla | 20 g | 60 min | 3.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM41 Gwoździe i Banany | Wheat | Liquid | 200 ml | Fermentum Mobile |
Notes
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Proces dekokcji
50 stopni glowny zacier przez 10 min
Po 10 min wyciągnij 1/3 zacieru do garnka osobnego
1/3 podgrzać do 70 stopni przez 10 min po czym gotuj 1/3 przez 20 min
Zawroc do glownego gara temperatura powinna byc 65/68 stopni przetrzymaj 40 min
Odbierz 1/3 zacieru wrzuc do gara gotuj 15 min
zwroc do glownego gara powinna byc 75 stopni.
Oct 3, 2024, 1:15 PM