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Het Belfort

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 12.8 liter(s)
    Mash size
  • 17.9 liter(s)
    Total mash volume

Steps

Temp Time
62 C 45 min
72 C 15 min

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Fermentables

15.7 BLG
6.6% ABV
16.9 SRM
Type Name Amount Yield EBC
Grain Abbey Malt Karmelowy 0.5 kg 7.9% 75 % 45
Grain Viking Karmelowy 1 kg 15.9% 81 % 150
Grain Weyermann - Pilsner Malt 3.5 kg 55.6% 81 % 5
Grain Strzegom Czekoladowy jasny 0.1 kg 1.6% 68 % 400
Sugar Cukier 1.2 kg 19% 100 % 20
Sum 6.3 kg

Hops

18 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertauer Mittelfruh 30 g 90 min 3 %
Boil Hallertauer Mittelfruh 20 g 60 min 3 %
Boil Saphir 30 g 15 min 2.7 %

Yeasts

Name Type Form Amount Laboratory
Mauribrew Ale Y514 Ale Dry 11 g Mauribrew

Notes

  • Cukier powinien być dodany w trakcie gotowania na ostatnie 15 minut.
    Apr 21, 2018, 5:48 PM

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