PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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70 minBoil time
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10 %/hEvaporation rate
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25.7 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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65 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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13.8 liter(s)Mash size
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18.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
63 C | 50 min |
72 C | 15 min |
78 C | 2 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 4 kg 87% | 80 % | 4 |
Grain | Karmelowy Jasny 30EBC | 0.2 kg 4.3% | 75 % | 30 |
Grain | Strzegom Monachijski typ I | 0.4 kg 8.7% | 79 % | 16 |
Sum | 4.6 kg |
Hops
Bitterness ratio 0.67 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 20 g | 30 min | 10 % |
Aroma (end of boil) | Perle | 40 g | 5 min | 7 % |
Aroma (end of boil) | Saaz (Czech Republic) | 20 g | 5 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM 705 | Lager | Liquid | 200 ml | Fermentis Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | mech irlandzki | 4 g | Boil | 10 min |
Notes
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pH zacierania=5,6, pH gotowania=5,3. Fermentację zacząć od 14st i co 2 dni podnosić o 1st aż do przefermentowania (7-8 dni). Zlać na cichą i leżakować ok 14 dni temperatura 10-6st. Coold crash 1 dzień i butelkować.
Mar 1, 2024, 1:27 PM