PL | EN
Batch size
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27 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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31.5 liter(s)Boil size
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2 %Boil loss
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13.3Pre-boil gravity BLG
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2 %Trub loss
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2 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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18 liter(s)Mash size
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24 liter(s)Total mash volume
Steps
| Temp | Time |
|---|---|
| 63 C | 60 min |
| 77 C | 5 min |
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Fermentables
| Type | Name | Amount | Yield | EBC |
|---|---|---|---|---|
| Grain | Pilzneński | 6 kg 100% | 81 % | 4 |
| Sum | 6 kg |
Hops
Bitterness ratio 0.57 Bitter
| Use for | Name | Amount | Time | Alpha acid |
|---|---|---|---|---|
| Boil | Hallertau Tradition | 50 g | 60 min | 4.3 % |
| Boil | Hallertau Mittelfruh | 50 g | 40 min | 3 % |
Yeasts
| Name | Type | Form | Amount | Laboratory |
|---|---|---|---|---|
| Charlie's Fist Bump Yeast | Ale | Liquid | 40 ml | wlp |
Extras
| Type | Name | Amount | Use for | Time |
|---|---|---|---|---|
| Water Agent | sól epsom | 7 g | Mash | 60 min |
Notes
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wysłodziłem 32l 15brix... dolałem ~6l wody do 12,6 brix
w fermentorze ostatecznie 27,5l, 13brix.
fermentacja w piwnicy gdzie jest ~13 st. C
Mar 20, 2021, 4:26 PM