PL | EN
Batch size
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17 liter(s)Expected quantity of finished beer
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60 minBoil time
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15 %/hEvaporation rate
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19.9 liter(s)Boil size
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1 %Boil loss
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25.1Pre-boil gravity BLG
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1 %Trub loss
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0 %Dry hopping loss
Mash information
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65 %Mash efficiency
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2.8 liter(s) / kgLiquor-to-grist ratio
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21.3 liter(s)Mash size
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28.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 60 min |
66 C | 15 min |
78 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale Malt | 4.4 kg 47.3% | 80 % | 6 |
Grain | Munich I (Weyermann) | 1.7 kg 18.3% | 82.23 % | 14 |
Grain | Viking Chocolate Light Malt | 0.4 kg 4.3% | 72 % | 400 |
Grain | Viking Chocolate Dark Malt | 0.35 kg 3.8% | 71 % | 1200 |
Grain | BEST Melanoidin (BESTMALZ) | 0.3 kg 3.2% | 77 % | 70 |
Grain | Viking Roasted Barley | 0.25 kg 2.7% | 70 % | 1200 |
Grain | Viking Caramel 600 | 0.2 kg 2.2% | 68 % | 600 |
Liquid Extract | Dark Liquid Extract | 1.7 kg 18.3% | 78 % | 35 |
Sum | 9.3 kg |
Hops
Bitterness ratio 0.32 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Challenger | 45 g | 60 min | 7.5 % |
Aroma (end of boil) | First Gold | 20 g | 30 min | 7.5 % |
Aroma (end of boil) | Lublin (Lubelski) | 20 g | 20 min | 4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
New World Strong Ale | Ale | Dry | 11 g | Mangrove Jack's |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | Płatki dębowe Bourbon | 50 g | Secondary | 7 day(s) |
Notes
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Słód Czekoladowy 1200 i Prażony Jęczmień dodajemy w drugim kroku - 66 stopni, 15 minut.
Na cichą fermentację dodajemy 50g płatków dębowych Bourbon, wcześniej macerujemy je w Bourbonie.
Także na cichą wrzucić dwie laski wanilii, wcześniej macerujemy je w Bourbonie.
Aug 29, 2018, 9:08 PM