PL | EN

  1. Dashboard
  2. Public recipes
  3. Cervesa De Romero - Rozmarynowe Pale Ale

Cervesa De Romero - Rozmarynow...

0
Print

Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    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
64 C 60 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

11.4 BLG
4.6% ABV
4.3 SRM
Type Name Amount Yield EBC
Grain Colorado Pale Base Malt 5 kg 100% 80 % 6
Sum 5 kg

Hops

30 IBU

Bitterness ratio 0.65 Bitter

Use for Name Amount Time Alpha acid
Boil Sybilla 50 g 50 min 6 %

Yeasts

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

Extras

Type Name Amount Use for Time
Herb Rozmaryn 30 g Boil 30 min
Herb Rozmaryn 30 g Boil 20 min
Herb Rozmaryn 30 g Boil 10 min
Herb Rozmaryn 30 g Boil 5 min

Notes

  • Fermentacja:
    Burzliwa (7 dni w 17-18 st. C)
    Cicha (7-8 dni w 17-18 st. C)

    Butelkowanie:
    Syrop cukrowy (100 g cukru białego w 400 ml wody) na refermentację

    Dojrzewanie piwa:
    3 tygodnie w temperaturze 17-18 st. C.

    Na zdrowie!
    Feb 16, 2017, 6:38 PM

Discussion