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Radschläger - Dusseldorf Altb...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min
78 C 5 min

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Fermentables

12.1 BLG
4.9% ABV
14.1 SRM
Type Name Amount Yield EBC
Grain Weyermann - Vienna Malt 2 kg 40% 81 % 8
Grain Briess - Munich Malt 20L 2 kg 40% 74 % 39
Grain Słód Caramunich Typ II Weyermann 0.5 kg 10% 73 % 120
Grain Weyermann - Caraamber 0.5 kg 10% 75 % 65
Sum 5 kg

Hops

40 IBU

Bitterness ratio 0.82 Very bitter

Use for Name Amount Time Alpha acid
Boil Hallertau 60 g 60 min 5.4 %
Boil Saphir 25 g 10 min 3.8 %
Whirlpool Saphir 75 g 0 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
FM42 Stare Nadreńskie Ale Liquid 1500 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Mech Irlandzki 5 g Boil 10 min

Notes

  • Fermentacja:
    Burzliwa (7-8 dni w 17-18 st. C)
    Cicha (7-8 dni w 17-18 st. C)

    Butelkowanie:
    Syrop cukrowy na refermentacje (110g cukru w 500 ml wody)

    Dojrzewanie piwa:
    3 tygodnie w temperaturze 16-18 st. C.
    Mar 8, 2017, 12:54 AM

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