PL | EN
Batch size
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40 liter(s)Expected quantity of finished beer
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60 minBoil time
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5 %/hEvaporation rate
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48.3 liter(s)Boil size
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6 %Boil loss
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15.7Pre-boil gravity BLG
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5 %Trub loss
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4 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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38.8 liter(s)Mash size
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51.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
35 C | 30 min |
45 C | 15 min |
55 C | 15 min |
64 C | 90 min |
78 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Weyermann - Pale Ale Malt | 7.8 kg 60.2% | 85 % | 7 |
Grain | Strzegom Wiedeński | 2 kg 15.4% | 79 % | 10 |
Grain | Biscuit Malt | 1 kg 7.7% | 79 % | 45 |
Grain | Special B Malt | 0.7 kg 5.4% | 65.2 % | 315 |
Grain | Weyermann Caramunich 3 | 0.6 kg 4.6% | 76 % | 150 |
Grain | Pszeniczny | 0.5 kg 3.9% | 85 % | 4 |
Grain | Weyermann - Carawheat | 0.2 kg 1.5% | 77 % | 97 |
Grain | Carafa | 0.15 kg 1.2% | 70 % | 664 |
Sum | 12.95 kg |
Hops
Bitterness ratio 0.49 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 60 g | 60 min | 7.7 % |
Boil | Cascade | 60 g | 15 min | 8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - Belgian Abbey II | Ale | Liquid | 240 ml | Wyeast Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | Cukier kandyzowany | 1000 g | Boil | 15 min |
Flavor | Rodzynki | 200 g | Boil | 15 min |