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Roggenbier #1 - Browar Na Wyży...

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 19 %/h
    Evaporation rate
  • 26.7 liter(s)
    Boil size
  • 0.1 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 6.5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.1 liter(s)
    Mash size
  • 20.2 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 1 min

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Fermentables

12.1 BLG
4.9% ABV
14.1 SRM
Type Name Amount Yield EBC
Grain żytni Viking Malt 3 kg 59.4% 75 % 8
Grain monachijski typ II Viking Malt 1.5 kg 29.7% 78 % 22
Grain cookie (bursztynowy) Viking Malt 0.25 kg 5% 72 % 70
Grain żytni karmelowy Viking Malt 0.25 kg 5% 75 % 150
Grain Carafa® Special III Malt Weyermann® 0.05 kg 1% 1 % 1400
Sum 5.05 kg

Hops

20 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
First Wort Lubelski (PL) - granulat 30 g 100 min 4.8 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany (2 pokolenie) Wheat Slant 300 ml ---

Extras

Type Name Amount Use for Time
Water Agent Kwas fosforowy 75% (zacier) 4 g Mash 60 min
Water Agent Kwas fosforowy 75% (wysładzanie) 2 g Mash 60 min
Water Agent Gips 2 g Mash 60 min
Water Agent Chlorek wapnia 6 g Mash 60 min
Other Łuska orkiszowa 250 g Mash 60 min

Notes

  • https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=7XCPFZH

    Ca+2 Mg+2 Na+ Cl- SO4-2 HCO
    69.8 0.0 131.0 118.3 59.8 0.073

    SO42-/Cl- ratio: 0.5 Very Malty
    Mar 3, 2019, 2:43 PM

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