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Daibeł

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Batch size

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

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21.8 liter(s)
    Mash size
  • 29 liter(s)
    Total mash volume

Steps

Temp Time
62 C 70 min
78 C 5 min

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Fermentables

25.9 BLG
6 SRM
Type Name Amount Yield EBC
Grain Pilzneński castel 6 kg 72.7% 81 % 3
Sugar Candi Sugar, Clear 1 kg 12.1% 78.3 % 2
Grain Briess - Wheat Malt, White 0.6 kg 7.3% 85 % 5
Grain Monachijski 0.5 kg 6.1% 80 % 16
Grain Briess - 2 Row Carapils Malt 0.15 kg 1.8% 75 % 3
Sum 8.25 kg

Hops

34 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Taurus 25 g 60 min 12 %
Boil Perle 25 g 15 min 4.4 %
Boil Kent Goldings 25 g 45 min 5.5 %
Dry Hop Hallertau Blanc 50 g 3 day(s) 8.1 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Slant 100 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Irish Moss 10 g Boil 15 min

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