PL | EN
Wrocławski Baran - Schops
1-
14.5Gravity BLG
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23IBU
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6 %ABV
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15.5SRM
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All GrainType
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---Style
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Brewer
Batch size
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12 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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17.2 liter(s)Boil size
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15 %Boil loss
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13.3Pre-boil gravity BLG
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15 %Trub loss
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0 %Dry hopping loss
Mash information
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50 %Mash efficiency
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2.5 liter(s) / kgLiquor-to-grist ratio
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14.5 liter(s)Mash size
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20.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
70 C | 90 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Wheat Malt | 2 kg 34.5% | 83 % | 5 |
Grain | Weyermann - Dark Wheat Malt | 1.5 kg 25.9% | 85 % | 14 |
Grain | Strzegom Monachijski typ II | 1 kg 17.2% | 79 % | 22 |
Grain | Karmelowy Pszeniczny Strzegom | 0.5 kg 8.6% | 79 % | 130 |
Grain | Abbey Malt Weyermann | 0.5 kg 8.6% | 75 % | 45 |
Grain | Weyermann - Acidulated Malt | 0.3 kg 5.2% | 80 % | 6 |
około 3-4 max. 5% | ||||
Sum | 5.8 kg |
Hops
Bitterness ratio 0.39 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 15 g | 60 min | 10 % |
Gotować- 90-120 min. Lomik, lubelski, tettnanger |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-04 | Ale | Dry | 11.5 g | Fermentis |
Notes
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gotowanie 120min.
Fermentacja: 17C-18, pod koniec 20
XVI Wrocławski Konkurs Piw Domowych we Wrocławiu – 12-13 maja lub 19-20 maja 2023
Mar 15, 2023, 3:08 PM