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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20 %/hEvaporation rate
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15 liter(s)Boil size
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15 %Boil loss
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11.7Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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11 liter(s)Mash size
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14.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 60 min |
76 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód pale ale Viking Malt (Strzegom) | 2.8 kg 88.9% | --- % | 5 |
Grain | Słód monachijski jasny Viking Malt (Strzegom) | 0.2 kg 6.3% | --- % | 16 |
Grain | Słód karmelowy 100 - Viking Malt (Strzegom) | 0.1 kg 3.2% | --- % | 100 |
Grain | Słód zakwaszający Weyermann® | 0.05 kg 1.6% | --- % | 5 |
Sum | 3.15 kg |
Hops
Bitterness ratio 0.95 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
First Wort | Centennial | 10 g | 60 min | 8.5 % |
Boil | Centennial | 20 g | 15 min | 8.5 % |
Boil | Cascade | 15 g | 15 min | 5.8 % |
Whirlpool | Centennial | 20 g | 20 min | 8.5 % |
Whirlpool | Cascade | 15 g | 20 min | 5.8 % |
Dry Hop | Centennial | 50 g | 4 day(s) | 8.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
US-05 | Ale | Dry | 11.5 g | Fermentis Safale |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Whirlfloc T | 1.25 g | Boil | 5 min |
Flavor | herbata Earl Grey | 30 g | Secondary | 2 day(s) |
Notes
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chmielenie na whirlpool/hopstand 20 minut od 90°C;
schłodzenie brzeczki do temp. 15-16°C;
fermentacja - temperatura piwa w głównej fazie fermentacji 16-17°C, dojrzewanie w temp. 17-18°C;
na 2 dni przed rozlewem herbata Earl Grey w ilości 3g na litr;
rozlew - poziom nasycenia 2,0-2,1 vol.;
refermentacja - 14 dni
profil wody (ppm): Ca 100-150; Mg 10; SO4 200-400; Cl 50-100; Alk. całk. 0-50; RA -100-0
Jun 16, 2019, 1:22 PM