PL | EN

  1. Dashboard
  2. Public recipes
  3. Czarne sabro sh

Czarne sabro sh

0
  • 15.7
    Gravity BLG
  • 90
    IBU
  • 6.6 %
    ABV
  • 33.9
    SRM
  • All Grain
    Type
  • Black IPA
    Style
  • sebeq
    Brewer
Print

Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 77 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 22.2 liter(s)
    Mash size
  • 29.6 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
76 C 5 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can add private recipes and batches? Become a PRO member!

Fermentables

15.7 BLG
6.6% ABV
33.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 4.8 kg 64.9% 80 % 5
Grain Płatki owsiane 0.4 kg 5.4% 60 % 3
Grain Płatki pszeniczne 0.4 kg 5.4% 60 % 3
Grain Strzegom Monachijski typ I 0.5 kg 6.8% 79 % 16
Grain Strzegom Wiedeński 0.5 kg 6.8% 79 % 10
Grain Weyermann - Dehusked Carafa III 0.1 kg 1.4% 70 % 1300
Grain Viking Barwiący 0.3 kg 4.1% 65 % 1400
Grain Jęczmień palony 0.2 kg 2.7% 55 % 985
Grain Castlemalting - Cara Clair 0.1 kg 1.4% 78 % 4
Grain Biscuit Malt 0.1 kg 1.4% 79 % 45
Sum 7.4 kg

Hops

90 IBU

Bitterness ratio 1.41 Very bitter

Use for Name Amount Time Alpha acid
Boil Sabro 30 g 30 min 14 %
Boil Sabro 30 g 20 min 14 %
Boil Sabro 30 g 15 min 14 %
Boil Sabro 30 g 10 min 14 %
Boil Sabro 30 g 5 min 14 %
Boil Sabro 70 g 1 min 14 %
Whirlpool Sabro 80 g 0 min 14 %
15 minut w 80 st C
Dry Hop Sabro 100 g 3 day(s) 15 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 200 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Epsom 2.5 g Mash ---
Water Agent Kwas mlekowy 10 g Mash ---

Notes

  • Brzeczka nastawna 16.2 blg
    Apr 1, 2023, 2:24 PM

Discussion