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Select Lubelski

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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
  • 7.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 86.8 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 7.5 liter(s)
    Mash size
  • 10 liter(s)
    Total mash volume

Steps

Temp Time
65 C 40 min
72 C 40 min
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Fermentables

7.8 BLG
3% ABV
2.5 SRM
Type Name Amount Yield EBC
Grain Wayermann - słód pszeniczny "Grodziski" wędzony dębem 2 kg 80% 84 % 5
Grain Wayermann - pszniczny jasny 0.5 kg 20% 82 % 4
Sum 2.5 kg

Hops

20 IBU

Bitterness ratio 0.65 Bitter

Use for Name Amount Time Alpha acid
Boil Splater Select 30 g 60 min 3.3 %
Boil Lubelski 30 g 10 min 4.7 %

Yeasts

Name Type Form Amount Laboratory
SafAle S-33 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Water Agent Gips 5 g Mash 60 min
Water Agent Epsom 4.5 g Mash 60 min
Water Agent Sól kuchenna 2.8 g Mash 60 min
Water Agent Chlorek magnezu 1 g Mash 60 min
Fining Whirflock 1 g Boil 5 min
Water Agent Pożywka 1 g Primary 0 day(s)
Fining Żelatyna spożywcza 7 g Secondary 3 day(s)

Notes

  • Ca-114.9/Mg-25.3/Na-45.6/Cl-83.6/SO4-186.4/HCO3-nie wiem/

    Fermentacja:
    18°C - 7 dzień
    21°C - 11 dni

    Po 18 dniach piwo przelać do innego pojemnika. Dodać ok. 7g żelatyny i pozostawić na 3 dni w niższej temperaturze (10°C-13°C)
    Jan 9, 2024, 7:00 PM

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