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Rabarbeer

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Batch size

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

Mash information

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

Steps

Temp Time
68 C 15 min
72 C 45 min
78 C 5 min

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Fermentables

11.7 BLG
3.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4.2 kg 100% 81 % 4
Sum 4.2 kg

Hops

14 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Junga 15 g 15 min 11 %
Aroma (end of boil) Junga 15 g 5 min 11 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Pure Ale Yeast 7 Ale Dry 10 g ---

Extras

Type Name Amount Use for Time
Spice Rabarber 150 g Boil 5 min
Spice Rabarber 500 g Secondary 5 day(s)

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