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David HasselBOCK

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 15.2 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.9 liter(s) / kg
    Liquor-to-grist ratio
  • 11.2 liter(s)
    Mash size
  • 15 liter(s)
    Total mash volume

Steps

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

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Fermentables

17.5 BLG
7.5% ABV
10.1 SRM
Type Name Amount Yield EBC
Grain Strzegom Monachijski typ II 2 kg 51.9% 79 % 22
Grain Strzegom Wiedeński 1.85 kg 48.1% 79 % 10
Sum 3.85 kg

Hops

24 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 30 g 40 min 5.8 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Bavarian Lager Lager Liquid 200 ml Wyeast Labs

Notes

  • Z 64 na 72 zostanie wykonana dekokcja. Odebrany w 20 minucie przerwy gęsty zacier zostanie podgrzany i zagotowany. Ciągle mieszany będzie gotowany przez 20 minut. Potem wróci do zacieru głównego podgrzewając go.
    Oct 20, 2017, 4:26 PM

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