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rauchbock (3)

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  • 16.8
    Gravity BLG
  • 25
    IBU
  • ---
    ABV
  • 16.5
    SRM
  • All Grain
    Type
  • ---
    Style
  • kaczorito
    Brewer
Print

Batch size

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

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 23.3 liter(s)
    Mash size
  • 31 liter(s)
    Total mash volume

Steps

Temp Time
52 C 10 min
67 C 10 min
71 C 35 min

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Fermentables

16.8 BLG
16.5 SRM
Type Name Amount Yield EBC
Grain Monachijski 2.2 kg 28.4% 80 % 16
Grain Pilzneński 2.6 kg 33.5% 81 % 4
Grain jęczmieny wędzony 1 kg 12.9% --- % 7
Grain Słód pszeniczny wędzony dębem "Grodziski" 1 kg 12.9% --- % 5
Grain Biscuit Malt 0.5 kg 6.5% 79 % 50
Grain Caramunich Malt 0.25 kg 3.2% 71.7 % 130
Grain Caraaroma 0.2 kg 2.6% 78 % 400
Sum 7.75 kg

Hops

25 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 30 g 60 min 4 %
Boil huell melon 25 g 20 min 6.4 %
Boil Saaz (Czech Republic) 20 g 15 min 4.5 %
Boil huell melon 25 g 15 min 6.4 %

Notes

  • Zacieranie:
    10 minut - 52 stopnie
    podgrzewanie ok 1 stopień na min.
    10 minut - 67 stopni
    50 minut 71 - 72 stopnie

    Gotowanie: 60 minut
    60 minut - 25g 5,2% AK Mittelfruch
    60 minut - 40g 3% AK Lubelski
    5 minut - 10g 4% AK Sazz

    Wybicie:
    25litrów po chmieleniu i wystudzeniu ; 16,5 – 17 BLG.
    Nov 11, 2015, 9:47 PM

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