PL | EN
Batch size
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12 liter(s)Expected quantity of finished beer
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90 minBoil time
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10 %/hEvaporation rate
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15.2 liter(s)Boil size
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5 %Boil loss
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26.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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50 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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32.5 liter(s)Mash size
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43.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 60 min |
64 C | 60 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 5 kg 46.1% | 80 % | 4 |
Grain | Viking Pale Ale malt | 2 kg 18.4% | 80 % | 5 |
Grain | Strzegom Monachijski typ I | 2 kg 18.4% | 79 % | 16 |
Grain | Pszeniczny | 1.3 kg 12% | 85 % | 4 |
Grain | Strzegom Karmel 150 | 0.45 kg 4.1% | 75 % | 150 |
Grain | Special X | 0.1 kg 0.9% | 79 % | 300 |
Sum | 10.85 kg |
Hops
Bitterness ratio 0.73 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Simcoe | 75 g | 60 min | 13.2 % |
Whirlpool | Mosaic | 50 g | 0 min | 10 % |
Whirlpool | Equinox | 50 g | 0 min | 13.1 % |
Dry Hop | Citra | 30 g | 2 day(s) | 12 % |
Dry Hop | Mosaic | 30 g | 2 day(s) | 10 % |
Dry Hop | Equinox | 30 g | 2 day(s) | 13.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - American Ale | Ale | Liquid | 500 ml | Wyeast Labs |
Notes
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Zacieranie na dwa razy. Najpierw połowa słodu 1h. Potem 1h druga część, i wysładzanie z tej części.
20L ->wody do zacierania. Z tych 20L w ziarnie zostanie 16L. W tym zacieramy drugą część. Po zacieraniu drugiej części zostanie 12L, wysładzać będziemy do 16L. Oczekiwane ~30BLG.
Dec 18, 2018, 11:15 PM