PL | EN
Batch size
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22 liter(s)Expected quantity of finished beer
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15 minBoil time
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10 %/hEvaporation rate
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25.9 liter(s)Boil size
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10 %Boil loss
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13.3Pre-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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4 liter(s) / kgLiquor-to-grist ratio
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22.4 liter(s)Mash size
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28 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
68 C | 45 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4 kg 49.4% | 80 % | 5 |
Grain | Pszeniczny | 0.5 kg 6.2% | 85 % | 4 |
Grain | Strzegom Monachijski typ I | 0.5 kg 6.2% | 79 % | 16 |
Grain | Karmelowy Jasny 30EBC | 0.3 kg 3.7% | 75 % | 30 |
Grain | Strzegom Karmel 300 | 0.3 kg 3.7% | 70 % | 299 |
Adjunct | Dynia | 2.5 kg 30.9% | 10 % | --- |
Sum | 8.1 kg |
Hops
Bitterness ratio 0.42 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau Blanc | 30 g | 15 min | 9.8 % |
Boil | Huell Melon | 25.6 g | 15 min | 7 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
S04 | Ale | Dry | 11 g | Safale |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Herb | Przyprawa do piernika | 30 g | Boil | 0 min |