PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %Boil loss
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12.1Pre-boil gravity BLG
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5 %Trub loss
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0 %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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18.2 liter(s)Mash size
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23.4 liter(s)Total mash volume
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 4.5 kg 86.5% | 80 % | 4 |
Grain | Weyermann - Pale Wheat Malt | 0.7 kg 13.5% | 85 % | 5 |
Sum | 5.2 kg |
Hops
Bitterness ratio 0.3 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Lublin (Lubelski) | 30 g | 60 min | 4 % |
Whirlpool | Lublin (Lubelski) | 20 g | 30 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Nottingham | Ale | Slant | 400 ml | Danstar |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Sok z cytryny i limonki | 500 g | Secondary | 5 day(s) |
Flavor | Skórka z cytryny i limonki | 50 g | Secondary | 5 day(s) |
Other | Ksylitol | 400 g | Secondary | 4 day(s) |
Other | Lactobacillus Plantarum | 10 g | Boil | 1 min |
Notes
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Lactobacillus Plantarum - po 15 min gotowania brzeczki i schłodzeniu do 30-35°C dodać 10g bakterii i zakwaszać 1-2 dni w zależności od stopnia zakwaszenia.
Ciągle utrzymywać temperaturę 30-35°C (gorące pety w styroboksie?).
Zbić pH do ~4,5
Przedmuchać kocioł CO2, odciąć dostęp tlenu
pH po zakwaszaniu powinno wynosić około 3,55
Po zakwaszaniu gotować
Jun 11, 2024, 5:48 PM