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LEM | Belgian Whisky Beer

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 25 %/h
    Evaporation rate
  • 15.8 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2.5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 6 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 19.6 liter(s)
    Total mash volume

Steps

Temp Time
63 C 45 min
73 C 15 min
79 C 0 min

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Fermentables

11.9 BLG
4.8% ABV
27.1 SRM
Type Name Amount Yield EBC
Grain Viking Malt Pilzneński 2 kg 71.4% 82 % 4
Grain Viking Malt Monachijski Ciemny 0.25 kg 8.9% 78 % 22
Grain Fawcett - Peated (Wędzony) 0.25 kg 8.9% 81 % 5
Grain Viking Malt Jęczmień palony 1000 0.2 kg 7.1% 55 % 985
Grain Viking Malt Karmelowy 600 0.1 kg 3.6% 68 % 601
Sum 2.8 kg

Hops

41 IBU

Bitterness ratio 0.85 Very bitter

Use for Name Amount Time Alpha acid
Boil Ariana 20 g 60 min 9.4 %
Boil Ariana 5 g 5 min 9.4 %

Yeasts

Name Type Form Amount Laboratory
Safbrew BE-256 Ale Dry 11.5 g Fermentis

Notes

  • Słody wsypujemy do 15l wody o temperaturze 66oC,
    Wysładzanie w 10l wody o temperaturze 75oC.

    Fermentacja burzliwa 5-7 dni w temperaturze ok.23-25oC.
    Fermentacja cicha w temperaturze 16-18oC około 2-4 tygodnie.
    Leżakowanie w temperaturze 10-12oC przez około 6-8 tygodni.
    Oct 31, 2020, 10:26 AM

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