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Wędzony kompot

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 22.8 liter(s)
    Mash size
  • 29.3 liter(s)
    Total mash volume

Steps

Temp Time
44 C 20 min
66 C 60 min
77 C 5 min

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Fermentables

13.6 BLG
5.6% ABV
5.5 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 3.5 kg 53.8% 85 % 4
Grain Carahell 0.5 kg 7.7% 77 % 26
Grain Wędzony bukiem Viking Malt 2.5 kg 38.5% 82 % 10
Sum 6.5 kg

Hops

24 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %
Boil Sybilla 20 g 5 min 3.5 %
Boil Citra 20 g 5 min 12 %

Yeasts

Name Type Form Amount Laboratory
Fermentis WB-06 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Spice Pieprz 10 g Boil 5 min
Flavor Kompot z suszu 500 g Secondary 14 day(s)

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