PL | EN
Belgian Amber Abbey
0-
13.8Gravity BLG
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21IBU
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5.7 %ABV
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7SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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38 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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48.1 liter(s)Boil size
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10 %Boil loss
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12.6Pre-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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2.6 liter(s) / kgLiquor-to-grist ratio
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26 liter(s)Mash size
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36 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 60 min |
76 C | 1 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 6 kg 60% | 85 % | 4 |
Grain | Monachijski | 3 kg 30% | 85 % | 16 |
Grain | Abbey Malt Weyermann | 1 kg 10% | 75 % | 45 |
Sum | 10 kg |
Hops
Bitterness ratio 0.37 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hersbrucker | 75 g | 60 min | 3 % |
Aroma (end of boil) | Hersbrucker | 75 g | 15 min | 3 % |
Aroma (end of boil) | Styrian Golding | 60 g | 5 min | 3.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Mangrove Jack's M47 Belgian Abbey | Ale | Dry | 10 g | Mangrove Jack's |
Notes
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Rozcieńczyć do 13.1.
Fermentować 21 stopni Celsjusza.
Oct 2, 2022, 7:18 PM