PL | EN
Batch size
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22 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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27.8 liter(s)Boil size
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10 %Boil loss
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11.2Pre-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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16.5 liter(s)Mash size
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22 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 20 min |
64 C | 80 min |
72 C | 30 min |
78 C | 0 min |
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StatusBrewed
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MASH
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pszenica niesłodowana | 2 kg 36.4% | 75 % | 3 |
Grain | BESTMALZ - Best Heidelberg Wheat Malt | 1 kg 18.2% | 82 % | 3 |
Grain | Strzegom Pilzneński | 2 kg 36.4% | 80 % | 4 |
Grain | Płatki pszeniczne | 0.5 kg 9.1% | 85 % | 3 |
Sum | 5.5 kg |
Hops
Bitterness ratio 0.32 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau Tradition | 20 g | 60 min | 6.3 % |
Boil | Saaz (Czech Republic) | 15 g | 15 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM23 | Wheat | Liquid | 30 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Kolendra | 8 g | Boil | 15 min |
Flavor | Curacao | 10 g | Boil | 15 min |
Flavor | Skórka pomarańczy | 20 g | Boil | 15 min |
Spice | Kolendra | 7 g | Boil | 5 min |
Flavor | Curacao | 10 g | Boil | 5 min |