PL | EN
Batch size
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38 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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48.1 liter(s)Boil size
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10 %Boil loss
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11.2Pre-boil gravity BLG
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5 %Trub loss
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0 %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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27.6 liter(s)Mash size
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36.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 100 min |
78 C | 10 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 | 5 kg 54.3% | 80 % | 5 |
Grain | Strzegom Pszeniczny | 3.7 kg 40.2% | 81 % | 6 |
Grain | Płatki owsiane | 0.5 kg 5.4% | 85 % | 3 |
Sum | 9.2 kg |
Hops
Bitterness ratio 0.47 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Citra | 20 g | 50 min | 12 % |
Aroma (end of boil) | Citra | 30 g | 5 min | 12 % |
Aroma (end of boil) | Huell Melon | 60 g | 5 min | 7.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM53 Voss kveik | Ale | Liquid | 1000 ml | FM |
Gęstwa po ZOZOL |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Pieczona dynia | 1130 g | Mash | 120 min |
Dynia pieczona z cynamonem, gałką muszkatołową i imbirem. |