PL | EN
Batch size
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15 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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19 liter(s)Boil size
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10 %Boil loss
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11.7Pre-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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3 liter(s) / kgLiquor-to-grist ratio
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12 liter(s)Mash size
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16 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
69 C | 60 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pale Ale | 3 kg 75% | 79 % | 6 |
Grain | Brown Malt (British Chocolate) | 0.5 kg 12.5% | 70 % | 128 |
Grain | Chocolate Malt (UK) | 0.3 kg 7.5% | 73 % | 887 |
Grain | Karmelowy żytni Strzegom | 0.2 kg 5% | 75 % | 150 |
Sum | 4 kg |
Hops
Bitterness ratio 0.46 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Centennial | 10 g | 60 min | 9.5 % |
Boil | Centennial | 20 g | 10 min | 9.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP007 - Dry English Ale Yeast | Ale | Liquid | 1500 ml | White Labs |
Notes
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Finalnie 12,5blg.
16.11 warzenie i chłodzenie
17.11 14 stopni, zadane drożdże, późnym wieczorem bulkanie, w nocy przy 16 stopniach intensywna fermentacja
18.11 - 16 stopni, intensywna fermentacja, aromat żywiczny, chmielowy.
19.11 - powoli spowalnia, z rana 18 stopni, wieczorem 19, dodana jedna butelku lodu.
20.11 - 19 stopni
21.11 - 21 stopni, wieczorem 22 fermentacja trochę przyspieszyła
22.11 - 22 stopnie, spowolniła się.
Nov 16, 2019, 2:19 PM