PL | EN
#162 Pepperoni Grodziskie
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11.7Gravity BLG
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23IBU
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4.7 %ABV
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3.7SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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24 liter(s)Expected quantity of finished beer
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85 minBoil time
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14 %/hEvaporation rate
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32.5 liter(s)Boil size
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10 %Boil loss
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9.8Pre-boil gravity BLG
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3 %Trub loss
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0 %Dry hopping loss
Mash information
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65 %Mash efficiency
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4 liter(s) / kgLiquor-to-grist ratio
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25.4 liter(s)Mash size
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31.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 37 min |
72 C | 25 min |
77 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Grodziski pszeniczny wędzony dębem | 4 kg 63% | 80 % | 3 |
Grain | Słód Wędzony Steinbach | 2 kg 31.5% | 80 % | 5 |
Grain | Weyermann - Carapils | 0.35 kg 5.5% | 78 % | 4 |
Sum | 6.35 kg |
Hops
Bitterness ratio 0.49 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga PL | 10 g | 55 min | 9.6 % |
Boil | Iunga PL | 10 g | 30 min | 9.6 % |
Aroma (end of boil) | Izabela | 25 g | 6 min | 7.6 % |
Aroma (end of boil) | Iunga PL | 10 g | 6 min | 9.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Danstar - Windsor Ale | Ale | Dry | 11 g | Danstar |
Extras
Type | Name | Amount | Use for | Time |
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Fining | Whirlfloct | 2.5 g | Boil | 12 min |
Spice | B) Kebab | 2 g | Secondary | 14 day(s) |
Spice | B) Gyros | 2 g | Secondary | 14 day(s) |
Spice | B) Czosnek granulowany | 1 g | Secondary | 14 day(s) |
Spice | B) Papryka ostra | 0.5 g | Secondary | 14 day(s) |