PL | EN
Batch size
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19 liter(s)Expected quantity of finished beer
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60 minBoil time
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20 %/hEvaporation rate
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28.6 liter(s)Boil size
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15 %Boil loss
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10.5Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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17.8 liter(s)Mash size
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22.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
76 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód pale ale Viking Malt (Strzegom) | 4 kg 78.4% | --- % | 5 |
Grain | Słód pszeniczny Viking Malt (Strzegom) | 0.5 kg 9.8% | --- % | 5 |
Grain | Słód monachijski typ II Viking Malt (Strzegom) | 0.3 kg 5.9% | --- % | 22 |
Grain | Słód karmelowy jasny Carahell® Weyermann® | 0.2 kg 3.9% | --- % | 25 |
Grain | Słód zakwaszający Weyermann® | 0.1 kg 2% | --- % | 5 |
Sum | 5.1 kg |
Hops
Bitterness ratio 1.12 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 15 g | 60 min | 11.5 % |
Boil | Citra | 15 g | 15 min | 12.4 % |
Whirlpool | Centennial | 35 g | 20 min | 10.5 % |
Whirlpool | Citra | 40 g | 20 min | 12.4 % |
Dry Hop | Centennial | 35 g | 2 day(s) | 10.5 % |
Dry Hop | Citra | 45 g | 1 day(s) | 12.4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM52 Amerykański Sen | Ale | Liquid | 40 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Whirlfloc T | 1.25 g | Boil | 5 min |
Notes
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chmielenie na whirlpool/hopstand 20 minut od 80°C;
schłodzenie brzeczki do temp. 15-16°C;
fermentacja - temperatura piwa w głównej fazie fermentacji 16-17°C, dojrzewanie w temp. 18-19°C;
przed rozlewem 2-dniowy cold crash;
rozlew - poziom nasycenia 1,9-2,0 vol.;
refermentacja - 14 dni
profil wody (ppm): Ca 75-125; Mg 10; SO4 150-300; Cl 50-100; Alk. całk. 0-50; RA -100-0
Jun 27, 2022, 5:15 PM