PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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90 minBoil time
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10 %/hEvaporation rate
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26.4 liter(s)Boil size
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10 %Boil loss
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11.2Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15.8 liter(s)Mash size
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21 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
55 C | 20 min |
65 C | 80 min |
76 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 2.5 kg 47.6% | 80 % | 4 |
Grain | Płatki pszeniczne | 2.5 kg 47.6% | 85 % | 3 |
Płatki pszeniczne; najpierw skleikować e t3mp 60-58°C przez 30 minut w 5l wody - następnie dolać wody, podgrzać i wsypać słody | ||||
Grain | Płatki owsiane | 0.25 kg 4.8% | 85 % | 3 |
Sum | 5.25 kg |
Hops
Bitterness ratio 0.9 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | East Kent Goldings | 25 g | 60 min | 4.7 % |
Boil | Citra | 10 g | 30 min | 12 % |
Boil | Amarillo | 10 g | 30 min | 8.5 % |
Boil | Citra | 20 g | 10 min | 12 % |
Boil | Amarillo | 20 g | 10 min | 8.5 % |
Dry Hop | Citra | 30 g | 4 day(s) | 12 % |
Dry Hop | Amarillo | 20 g | 4 day(s) | 8.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Mangrove Jack's - Belgian Wit M21 | Wheat | Dry | 10 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | Łuska ryżowa | 250 g | Mash | 30 min |
Poprawia filtrację, można dodać razem ze słodami do zacierania | ||||
Spice | skórka słodkiej pomarańczy | 20 g | Boil | 15 min |
Spice | Skórka gorzkiej pomarańczy | 20 g | Boil | 5 min |
Spice | Skórka cytryny | 10 g | Boil | 15 min |
Spice | Kolendra | 20 g | Boil | 15 min |
Spice | Liście limonki | 5 g | Boil | 15 min |
Spice | Skórka czerwonej pomarańczy | 30 g | Secondary | 4 day(s) |