PL | EN

  1. Dashboard
  2. Public recipes
  3. LEM | Owocowe Ale (by Homebeer)

LEM | Owocowe Ale (by Homebeer...

0
  • 12.1
    Gravity BLG
  • 21
    IBU
  • 4.9 %
    ABV
  • 5.3
    SRM
  • All Grain
    Type
  • Fruit Beer
    Style
  • Grim
    Brewer
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.2 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.4 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 19.4 liter(s)
    Total mash volume

Steps

Temp Time
63 C 45 min
15 C 73 min
79 C 0 min

  • Brewlog is empty

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!

Fermentables

12.1 BLG
4.9% ABV
5.3 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3.6 kg 80.9% 82 % 4
Grain Weyermann - Melanoiden Malt 0.4 kg 9% 81 % 53
Grain Strzegom Pszeniczny 0.4 kg 9% 81 % 6
Sugar Sok owocowy (uwzględnienie cukrów) 0.05 kg 1.1% 100 % 0
Sum 4.45 kg

Hops

21 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Gold 30 g 55 min 6.1 %

Yeasts

Name Type Form Amount Laboratory
Fermentis Safbrew K-97 Ale Dry 11.5 g Safbrew

Extras

Type Name Amount Use for Time
Flavor Sok owocowy 1000 g Boil 5 min

Notes

  • Dodanie słodów do 15L wody o temp. 66C.
    Zacieranie w temperaturze 63C - 45min
    Podniesienie temperatury do 73C - 15 min.
    Podniesienie temperatury do 78-80C - maschout.
    Filtracja i wysładzanie w 10L o temp. 75C.

    Fermentacja burzliwa 5-7 dni w temp. 20-25C.
    Fermentacja cicha 14 dni w temp. 16-18C
    Rozlew 4g glukozy na 0.5L.
    Leżakowanie 6-8 tyg. w temp 12-16C
    Jun 20, 2019, 12:29 PM

Discussion