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Gruit

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 34 liter(s)
    Mash size
  • 45.3 liter(s)
    Total mash volume

Steps

Temp Time
66 C 60 min

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Fermentables

16.1 BLG
6.8% ABV
14.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 9.29 kg 82% 80 % 5
Grain Weyermann Caramunich 3 0.44 kg 3.9% 76 % 150
Grain Karmelowy Jasny 30EBC 0.36 kg 3.2% 75 % 30
Grain Strzegom Monachijski typ I 0.54 kg 4.8% 79 % 16
Grain Oats, Flaked 0.5 kg 4.4% 80 % 1
Grain Jęczmień palony 0.2 kg 1.8% 55 % 985
Sum 11.33 kg

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Liquid 22 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Herb Krwawnik 5 g Boil 60 min
Herb wrzos 39.6 g Boil 60 min
Herb wrzos 39.6 g Boil 0 min
Herb bylica pospolita 39.6 g Boil 60 min
Herb bylica pospolita 19.8 g Boil 20 min
Herb krwawnik 25 g Boil 1 min

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