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#56 Czeska 13

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 11.11 %/h
    Evaporation rate
  • 26 liter(s)
    Boil size
  • 4.44 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 7.5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 20 min
72 C 40 min
78 C 10 min

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Fermentables

13.1 BLG
5.3% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4.4 kg 83% 80 % 4
Grain Weyermann - Carapils 0.5 kg 9.4% 78 % 4
Grain Strzegom Monachijski typ II 0.4 kg 7.5% 79 % 22
Sum 5.3 kg

Hops

34 IBU

Bitterness ratio 0.64 Bitter

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 40 g 60 min 5 %
Boil Hallertau Tradition 40 g 20 min 5 %
Aroma (end of boil) Saaz (Czech Republic) 50 g 0 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM30 Bohemska rapsodia Lager Liquid 1500 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining mech irlandzki 3 g Boil 10 min

Notes

  • Na bazie https://www.piwo.org/forums/topic/9847-czeska-trzynastka/
    Feb 12, 2023, 11:20 PM

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