PL | EN
Batch size
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23 liter(s)Expected quantity of finished beer
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70 minBoil time
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15 %/hEvaporation rate
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29.7 liter(s)Boil size
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--- %Boil loss
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11Pre-boil gravity BLG
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10 %Trub loss
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--- %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15.9 liter(s)Mash size
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21.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
53 C | 20 min |
64 C | 40 min |
72 C | 30 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 | Pilzneński | 4 kg 75.5% | 81 % | 4 |
Grain | Strzegom Monachijski typ I | 1 kg 18.9% | 79 % | 16 |
Grain | karmelowy czerwony | 0.3 kg 5.7% | 70 % | 70 |
Sum | 5.3 kg |
Hops
Bitterness ratio 0.37 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Perle | 20 g | 60 min | 7 % |
Boil | Pacifica | 30 g | 10 min | 5 % |
Dry Hop | pacifica | 30 g | 7 day(s) | 5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - Czech Pils | Lager | Slant | 100 ml | Wyeast Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | mech irlandzki | 7 g | Boil | 5 min |
Notes
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W 21 minucie podgrzać do 65*C i odebrać 4 litry zacieru (Dekokt). Pozostałość utrzymywać w temp. 64*C. Dekokt podgrzewamy do 72*C - 15 min., gotujemy przez 20 min. i przelewamy do pozostałej porcji. Całość podgrzewamy do 72*C -20 min. 78*C - 10 min
Nov 8, 2015, 11:33 AM