PL | EN
Batch size
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23 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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29 liter(s)Boil size
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10 %Boil loss
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9.5Pre-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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14.7 liter(s)Mash size
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18.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 60 min |
72 C | 15 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód Pilsneński Viking Malt Strzegom 3-4,5 EBC | 2 kg 42.5% | 80 % | 4 |
Grain | Słód PSZENICZNY Viking Malt | 1.97 kg 41.8% | 82 % | 5 |
Grain | Słód Cookie Viking Malt 1kg śrutowany | 0.12 kg 2.5% | --- % | 40 |
Adjunct | Płatki owsiane | 0.5 kg 10.6% | 60 % | 3 |
Grain | Słód MONACHIJSKI typ I 16 EBC Crisp | 0.12 kg 2.5% | 82 % | 16 |
Sum | 4.71 kg |
Hops
Bitterness ratio 0.71 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Simcoe | 13 g | 60 min | 12 % |
Aroma (end of boil) | Amarillo USA | 15 g | 10 min | 9.5 % |
Aroma (end of boil) | Simcoe | 17 g | 5 min | 12 % |
Aroma (end of boil) | Chinok pl | 15 g | 10 min | 7.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Drożdże Lallemand Danstar Nottingham 11 g | Ale | Slant | 100 ml | --- |
Gozdawa - BW11 Bavarian Wheat | Ale | Slant | 150 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | quracao | 35 g | Boil | 15 min |
Spice | kolendra | 10 g | Boil | 15 min |
Spice | skórka z pomarańczy | 5 g | Boil | 15 min |