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#7 Marcowe browar Cinek

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 23.3 liter(s)
    Total mash volume

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Fermentables

14.5 BLG
6% ABV
11 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 2 kg 34.4% 79 % 10
Grain Strzegom Pilzneński 1.4 kg 24.1% 80 % 4
Grain Strzegom Monachijski typ I 1.4 kg 24.1% 79 % 16
Grain Monachijski Ciemny Steinbach 0.45 kg 7.7% 100 % 30
Grain Viking Melanoidynowy 0.23 kg 4% 75 % 60
Grain Cara crystal Castle Malting 0.23 kg 4% 78 % 150
Grain Weyermann Caramunich 3 0.11 kg 1.9% 76 % 150
Sum 5.82 kg

Hops

32 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Tettnanger 20 g 60 min 5.5 %
Boil Hallertau Blanc 30 g 20 min 11 %

Yeasts

Name Type Form Amount Laboratory
Wyeast 2308 - rauchbock dolne Lager Slant 200 ml ---

Notes

  • Woda PH 5,5 do zacierania
    Chlorek wapnia 1 łyżeczka
    Zacieranie w słodach wiedeńskim, pilzneńskim, monachijskim, ciemnym monachijskim i Cara crystal temperatura 67 °C przez 60 min. na koniec dołożyć pozostałe słody melanoidowy i caramunich podnieść temp do 76 °C przez 20 min. Wysładzanie 77 °C
    Feb 25, 2025, 5:23 PM

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