PL | EN

  1. Dashboard
  2. Public recipes
  3. Achtung GRANATEN soczek!!!

Achtung GRANATEN soczek!!!

0
Print

Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 80 min
78 C 5 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

13.6 BLG
5.6% ABV
4.5 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3.5 kg 63.6% 85 % 7
Grain Weyermann - Bohemian Pilsner Malt 1.5 kg 27.3% 81 % 4
Adjunct Płatki owsiane 0.5 kg 9.1% 85 % 3
Sum 5.5 kg

Hops

36 IBU

Bitterness ratio 0.65 Bitter

Use for Name Amount Time Alpha acid
Boil warrior 12 g 60 min 17 %
Boil chinook 10 g 10 min 12.8 %
Boil citra 10 g 10 min 12.3 %
Boil Equinox 10 g 5 min 12.4 %
Boil chinook 10 g 5 min 12.8 %
Boil citra 10 g 5 min 12.3 %
Aroma (end of boil) citra 30 g 0 min 12.3 %
Dry Hop chinook 10 g 3 day(s) 12.8 %
Dry Hop equinox 20 g 3 day(s) 12.4 %
Dry Hop citra 40 g 3 day(s) 12.3 %
Dry Hop cascade 30 g 3 day(s) 8 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor sok z granatu 4000 g Secondary 5 day(s)

Notes

  • Po 8 dniach fermentacji blg na poziomie 2. Warka podzielona na 2 części po 10L, do jednej dodano 2L 100% soku z granatu (42zł) i pół łyżeczki świeżej gęstwy. Chmiele na zimno podzielone na pół i rozdysponowane pomiędzy 2 wiadra. Gazowane na 2,4 w 22 stopniach. Wyszło 24 butelki, smak granatu mało wyraźny, ale dający mega cierpkość i zapach truskawek!
    Apr 11, 2018, 12:08 PM

Discussion