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RIS WBR

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 23.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2 liter(s) / kg
    Liquor-to-grist ratio
  • 24 liter(s)
    Mash size
  • 36 liter(s)
    Total mash volume

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Fermentables

27 BLG
60.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Monachijski typ II 4 kg 33.3% 79 % 22
Grain Viking Pale Ale malt 5 kg 41.7% 80 % 5
Grain Pszeniczny 1 kg 8.3% 85 % 4
Grain Jęczmień palony 0.5 kg 4.2% 55 % 985
Grain Strzegom Karmel 300 0.5 kg 4.2% 70 % 299
Grain Strzegom Karmel 600 0.5 kg 4.2% 68 % 601
Grain Strzegom Czekoladowy ciemny 0.5 kg 4.2% 68 % 1200
Sum 12 kg

Hops

52 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 60 g 60 min 10 %
Boil Saaz (Czech Republic) 60 g 30 min 4.5 %
Boil Citra 30 g 5 min 12 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 55 g Danstar

Notes

  • Fermentacja burzliwa 20 st.C - ok. 2 tyg.
    Fermentacja cicha 20 st.C - ok. 3 tyg.
    Refermentacja 2-3 mies. Glukoza 80g + łyżka gęstwy
    Leżakowanie ok. 12 mies.
    Apr 23, 2017, 6:58 PM

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