PL | EN
Batch size
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25 liter(s)Expected quantity of finished beer
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90 minBoil time
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5 %/hEvaporation rate
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29.6 liter(s)Boil size
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5 %Boil loss
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---Pre-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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19.4 liter(s)Mash size
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25 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 60 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Wheat Malt | 3.2 kg 57.7% | 83 % | 5 |
Grain | Viking Pilsner malt | 2.1 kg 37.8% | 82 % | 4 |
Grain | Barley, Torrefied | 0.25 kg 4.5% | 79 % | 4 |
Sum | 5.55 kg |
Hops
Bitterness ratio 0.25 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Aroma (end of boil) | Citra | 10 g | 5 min | 12 % |
Boil | Marynka | 5 g | 90 min | 10 % |
Boil | Marynka | 5 g | 60 min | 10 % |
Mash | Marynka | 5 g | 60 min | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-04 | Ale | Dry | 11 g | Safale |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | kolendra | 25 g | Boil | 10 min |
Spice | sól | 25 g | Boil | 10 min |
Notes
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Zakwaszane laktobacilus rhamnosus z apteki mnożonymi metodą z bloga http://www.beerfreak.pl/warzenie-piw-kwasnych-lactobacillus/ - jak nie wyjdzie, dodam notatkę że kolega z bloga oszukuje. Zakwaszanie brzeczki po filtracji przez 2 dni. Jakby co to kwas mlekowy z butli dolać.
Fermentacja blisko dolnej granicy dla drożdżaków ~16-18C.
Jun 18, 2018, 8:10 PM