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kwach wisniowy

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
63 C 50 min
72 C 10 min

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Fermentables

12.6 BLG
5.1% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 4 kg 80% 80 % 4
Grain Pszeniczny 1 kg 20% 85 % 4
Sum 5 kg

Hops

17 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 30 g 60 min 4 %
Boil Mosaic 10 g 10 min 10 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Other lactobacillus 200 g Mash 2 min
200mld bakterii na 2 dni
Fining mech islandzki 8 g Boil 10 min
Water Agent kwas fosforowy 50 g Boil 10 min
Flavor wisnie 2000 g Secondary 5 day(s)

Notes

  • probiotyk "Swanson L. Plantarum"

    kwas aby zakwasic zacier ponizej 5ph

    bakterie zadajemy po filtracji gotujemy 15 minut i schladzamy do 40stopni zadajemy bakterie zamykamy szczelnie owijamy w koce i folie aby nie bylo powietrza i odstawiamy na 2 dni , pozniej normalnie gotujemy i chmelimy
    Dec 19, 2018, 2:10 AM

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