PL | EN
Batch size
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21 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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27.7 liter(s)Boil size
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15 %Boil loss
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12.9Pre-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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3.5 liter(s) / kgLiquor-to-grist ratio
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25.2 liter(s)Mash size
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32.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
52 C | 15 min |
62 C | 35 min |
72 C | 40 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 4 kg 51.9% | 80 % | 4 |
Grain | Pale Malt (2 Row) US | 1 kg 13% | 79 % | 4 |
Grain | Strzegom Pszeniczny | 0.75 kg 9.7% | 81 % | 6 |
Grain | Strzegom Monachijski typ I | 0.75 kg 9.7% | 79 % | 16 |
Grain | Karmelowy Jasny 30EBC | 0.35 kg 4.5% | 75 % | 30 |
Grain | Strzegom Karmel 150 | 0.15 kg 1.9% | 75 % | 150 |
Grain | Słód Caramunich Typ II Weyermann | 0.2 kg 2.6% | 73 % | 120 |
Sugar | Candi Sugar, Amber | 0.5 kg 6.5% | 78.3 % | 148 |
Sum | 7.7 kg |
Hops
Bitterness ratio 0.42 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 15 g | 60 min | 10 % |
Boil | Magnum | 15 g | 60 min | 13.5 % |
Boil | Styrian Golding | 15 g | 10 min | 3.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM26 Belgijskie Pagórki | Ale | Liquid | 10 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | melasa z trzciny cukrowej | 50 g | Mash | 20 min |
Fining | mech irlandzki | 4 g | Boil | 15 min |