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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 29.7 liter(s)
    Boil size
  • --- %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.9 liter(s)
    Mash size
  • 21.2 liter(s)
    Total mash volume

Steps

Temp Time
53 C 20 min
64 C 40 min
72 C 30 min
78 C 10 min

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Fermentables

12.9 BLG
5.2% ABV
6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 75.5% 81 % 4
Grain Strzegom Monachijski typ I 1 kg 18.9% 79 % 16
Grain karmelowy czerwony 0.3 kg 5.7% 70 % 70
Sum 5.3 kg

Hops

19 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Perle 20 g 60 min 7 %
Boil Pacifica 30 g 10 min 5 %
Dry Hop pacifica 30 g 7 day(s) 5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Czech Pils Lager Slant 100 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Fining mech irlandzki 7 g Boil 5 min

Notes

  • W 21 minucie podgrzać do 65*C i odebrać 4 litry zacieru (Dekokt). Pozostałość utrzymywać w temp. 64*C. Dekokt podgrzewamy do 72*C - 15 min., gotujemy przez 20 min. i przelewamy do pozostałej porcji. Całość podgrzewamy do 72*C -20 min. 78*C - 10 min
    Nov 8, 2015, 11:33 AM

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