PL | EN
Batch size
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12 liter(s)Expected quantity of finished beer
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30 minBoil time
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10 %/hEvaporation rate
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14.5 liter(s)Boil size
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10 %Boil loss
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8Pre-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 liter(s) / kgLiquor-to-grist ratio
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6.1 liter(s)Mash size
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8.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
76 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pszeniczny | 0.63 kg 30.9% | 80 % | 4 |
Grain | Fawcett - Dark Crystal | 0.17 kg 8.3% | 71 % | 300 |
Grain | Brown Malt (British Chocolate) | 0.05 kg 2.5% | 70 % | 128 |
Grain | Abbey Malt Weyermann | 0.05 kg 2.5% | 75 % | 45 |
Grain | Chocolate Malt (UK) | 0.04 kg 2% | 73 % | 887 |
Grain | Viking Pale Ale malt | 1.1 kg 53.9% | 80 % | 5 |
Sum | 2.04 kg |
Hops
Bitterness ratio 0.44 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 7.5 g | 30 min | 12.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP004 - Irish Ale Yeast | Ale | Liquid | 25 ml | White Labs |