PL | EN
Batch size
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20 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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25.3 liter(s)Boil size
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10 %Boil loss
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11.7Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15 liter(s)Mash size
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20 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
45 C | 15 min |
65 C | 60 min |
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StatusBrewed
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FINISHED
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BOIL
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FINISHED
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FINISHED
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ORĘŻADA
ferdelyszys123 created 669 days ago -
ORĘŻADA
ferdelyszys123 created 984 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pszeniczny | 2.5 kg 50% | 85 % | 4 |
Grain | Viking Pale Ale malt | 2.5 kg 50% | 80 % | 5 |
Sum | 5 kg |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale US-05 | Ale | Dry | 1 g | --- |
1 opakowanie |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Other | kolendra indyjska | 20 g | Boil | 5 min |
1g/L | ||||
Herb | trawa cytrynowa | 25 g | Boil | 5 min |
1g/L | ||||
Herb | anyż gwiazdzisty | 2 g | Boil | 5 min |
powinny być nasiona anyżu, 1 nasiono na 10L | ||||
Other | skórki cytryny | 12 g | Secondary | 7 day(s) |
2g/L | ||||
Herb | Mięta pieprzowa | 12 g | Secondary | 7 day(s) |
? 2g/L ? | ||||
Other | Sanprobi IBS (Lactobacillus plantarum 299v) | 1 g | Primary | 2 day(s) |
1 kapsułka jeśli zrobiony starter; 2 jeśli nie Zakwaszanie metodą Kettle sour. |