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Złoty róg

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.3 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 18.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.75 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 15.2 liter(s)
    Total mash volume

Steps

Temp Time
63 C 60 min
72 C 15 min
78 C 2 min

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Fermentables

20.5 BLG
9% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Castle Malting - Pilzneński 6-rzędowy 3 kg 85.7% 80 % 3
Grain Pszeniczny 0.2 kg 5.7% 85 % 3.5
Sugar Corn Sugar (Dextrose) 0.3 kg 8.6% 100 % 0
Sum 3.5 kg

Hops

24 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) East Kent Goldings 50 g 1 min 5.1 %
Boil Chinook 10 g 60 min 13 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Strong Ale Ale Slant 2000 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor cukier 300 g Boil 1 min
Fining Mech irlandzki 5 g Boil 15 min

Notes

  • Cukier dodać na ostatnią minute gotowania, tak by się nie skarmelizował. Wcześniej odebrać brzeczkę i i w niej rozpuścić cukier
    Feb 12, 2018, 3:38 PM

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