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pszeniczniak z dynią

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 13 %/h
    Evaporation rate
  • 28 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.2 liter(s)
    Mash size
  • 23.4 liter(s)
    Total mash volume

Steps

Temp Time
44 C 20 min
68 C 60 min
76 C 10 min

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Fermentables

13.3 BLG
5.5% ABV
4.3 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 48.1% 81 % 4
Grain Pszeniczny 2.5 kg 48.1% 85 % 4
Grain Biscuit Malt 0.2 kg 3.8% 79 % 45
Sum 5.2 kg

Hops

20 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 20 g 60 min 5 %
Boil Lublin (Lubelski) 20 g 30 min 4 %
Boil Hallertau Tradition 20 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 80 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor dynia 3000 g Mash 90 min
Spice przyprawa do piernika 20 g Mash 90 min
Flavor cukier muscavado 200 g Boil 90 min

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