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Kwas YX

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.1 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 8.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

9 BLG
3.5% ABV
3 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.6 kg 74.3% 81 % 4
Grain Wędzony bukiem Viking Malt 0.3 kg 8.6% 82 % 10
Grain Grodziski pszeniczny wędzony dębem 0.6 kg 17.1% 80 % 3
Sum 3.5 kg

Hops

13 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Perle 15 g 60 min 7 %

Yeasts

Name Type Form Amount Laboratory
us-05 Ale Dry 10 g ---

Extras

Type Name Amount Use for Time
Water Agent kwas mlekowy 4.5 g Boil 1 min
Other lactobacilus 10 g Primary 1 day(s)

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