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Środkowa Belgia!

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 21.4 liter(s)
    Total mash volume

Steps

Temp Time
62 C 70 min

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Fermentables

14 BLG
5.8% ABV
5.4 SRM
Type Name Amount Yield EBC
Grain Viking Malt Pilzneński 4 kg 70.8% 80 % 4
Sugar Cukier biały 0.3 kg 5.3% 95 % 1
Grain Viking Malt Pale Ale 0.65 kg 11.5% 79 % 6
Grain Viking Malt Pszeniczny 0.6 kg 10.6% 82 % 5
Grain Viking Malt Caramel Aromatic 0.1 kg 1.8% 75 % 180
Sum 5.65 kg

Hops

31 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Hallertauer Tradition 2017 43 g 60 min 5.2 %
Boil Junga 2017 5 g 60 min 9.5 %
Boil Lubelski 2016 10 g 60 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM27 Artefakty Trapistów Ale Slant 250 ml Fermentis

Notes

  • Na cichą pójdą jakieś owoce i płatki.
    Pewnie warka dzielona na 3.

    Zmiany:
    1. Cukier biały: 0,7 -> 0,3
    2. Pilzneński: 3,35 -> 4,0
    Z 14,1 blg -> 14.0 blg.
    Dec 9, 2018, 11:38 PM

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