PL | EN
Batch size
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10 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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14.3 liter(s)Boil size
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10 %Boil loss
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14Pre-boil gravity BLG
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10 %Trub loss
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10 %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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10.7 liter(s)Mash size
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14.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 30 min |
72 C | 30 min |
76 C | 1 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 2.5 kg 69.9% | 80 % | 5 |
Grain | Viking Munich Malt | 0.6 kg 16.8% | 78 % | 18 |
Grain | Płatki jęczmienne | 0.2 kg 5.6% | 85 % | 3 |
Grain | Czekoladowy | 0.125 kg 3.5% | 60 % | 788 |
Grain | Jęczmień palony | 0.15 kg 4.2% | 55 % | 985 |
Sum | 3.575 kg |
Hops
Bitterness ratio 0.3 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Sybilla | 25 g | 55 min | 3.5 % |
Boil | Oktawia | 15 g | 5 min | 7.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safbrew T-58 | Ale | Dry | 11.5 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Mieszanka przypraw | 40 g | Boil | 5 min |
Notes
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Słód czekoladowy oraz jęczmień palony dodać po pozytywnej próbie jodowej.
Fermentacja w temperaturze 15-20*C (max. 12-25*C).
Leżakować minimum 4 tygodnie.
Oct 10, 2020, 6:31 PM