PL | EN
Batch size
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22 liter(s)Expected quantity of finished beer
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60 minBoil time
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15 %/hEvaporation rate
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28.9 liter(s)Boil size
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6 %Boil loss
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11.2Pre-boil gravity BLG
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5 %Trub loss
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3 %Dry hopping loss
Mash information
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90 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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16.6 liter(s)Mash size
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21.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
48 C | 10 min |
65 C | 60 min |
76 C | 10 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 3.8 kg 80% | 80 % | 5 |
Grain | Fawcett - roasted rye | 0.35 kg 7.4% | 67.5 % | 625 |
Grain | Strzegom Czekoladowy ciemny | 0.4 kg 8.4% | 68 % | 1200 |
Grain | Barwiący obłuszczony | 0.1 kg 2.1% | 65 % | 1300 |
Grain | Fawcett - Brown | 0.1 kg 2.1% | 72 % | 180 |
Sum | 4.75 kg |
Hops
Bitterness ratio 0.61 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | East Kent Goldings | 23 g | 50 min | 5.1 % |
Boil | Enigma (AUS) | 25 g | 15 min | 15.9 % |
Aroma (end of boil) | Vic Secret | 31 g | 0 min | 16.3 % |
Aroma (end of boil) | Simcoe | 10 g | 0 min | 13.2 % |
Dry Hop | Simcoe | 15 g | 4 day(s) | 13.2 % |
Dry Hop | Vic Secret | 50 g | 4 day(s) | 16.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Windsor Ale | Ale | Dry | 11 g | Danstar |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | mech irlandzki | 5 g | Boil | 5 min |