PL | EN
Batch size
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18.2 liter(s)Expected quantity of finished beer
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90 minBoil time
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6 %/hEvaporation rate
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25 liter(s)Boil size
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11 %Boil loss
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---Pre-boil gravity BLG
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15 %Trub loss
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0 %Dry hopping loss
Mash information
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60 %Mash efficiency
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2.78 liter(s) / kgLiquor-to-grist ratio
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20 liter(s)Mash size
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27.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
62 C | 30 min |
72 C | 30 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński Weyermann | 3 kg 40.3% | 82.23 % | 4 |
Grain | Monachijski Optima | 2 kg 26.8% | 79.3 % | 19 |
Grain | Melanoidynowy Weyermann | 1 kg 13.4% | 75 % | 70 |
Grain | Pszeniczny Weyermann | 0.75 kg 10.1% | 82 % | 4 |
Grain | Karmelowy jasny 100-150 Optima | 0.2 kg 2.7% | 72.9 % | 140 |
Grain | Specjalny Special W Weyermann | 0.2 kg 2.7% | 73 % | 275 |
Grain | Jęczmień prażony | 0.05 kg 0.7% | 55 % | 1000 |
Sugar | Cukier kandyzowany płynny ciemny Brewferm | 0.1 kg 1.3% | 66.9 % | 200 |
Sugar | Cukier kandyzowany kryształ jasny | 0.15 kg 2% | 78.3 % | 1 |
Sum | 7.45 kg |
Hops
Bitterness ratio 0.38 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertauer Tradition | 35 g | 60 min | 4.5 % |
Boil | Hallertauer Mittelfruh | 35 g | 40 min | 3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Saflager S-189 | Lager | Slant | 500 ml | Fermentis |