PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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65 minBoil time
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10 %/hEvaporation rate
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26.6 liter(s)Boil size
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10 %Boil loss
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10.7Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %Mash efficiency
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4 liter(s) / kgLiquor-to-grist ratio
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20 liter(s)Mash size
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25 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
62 C | 30 min |
72 C | 30 min |
76 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 | 3.65 kg 73% | 80 % | 5 |
Grain | Viking Caramel 30EBC | 0.8 kg 16% | 75 % | 30 |
Grain | Viking Dextrine | 0.55 kg 11% | 79 % | 13 |
Sum | 5 kg |
Hops
Bitterness ratio 0.85 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Chinook | 10 g | 65 min | 13 % |
Aroma (end of boil) | Saaz (USA) | 50 g | 15 min | 3.75 % |
Aroma (end of boil) | Chinook | 20 g | 10 min | 13 % |
Whirlpool | Centennial | 30 g | 10 min | 10.5 % |
Dry Hop | Mosaic | 50 g | 6 day(s) | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM52 Amerykański Sen | Ale | Liquid | 30 ml | Fermentum Mobile |
Ewentualnie Wyeast 1056 American Ale yeast |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | kwas mlekowy | 3 g | Mash | 65 min |
Water Agent | Chlorek wapnia 33% | 3 g | Boil | 65 min |
Fining | Mech irlandzki | 4 g | Boil | 10 min |
Notes
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Przy zacieraniu dodać kwasu mlekowego do uzyskania pH5,3. Przy gotowaniu ustawić pH5,0 używając chlorku wapnia/kwasu mlekowego. Fermentacja 7 dni 19st, 14 dni 14st. Ewentualnie klarować żelatyną.
Oct 28, 2020, 8:52 PM