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Szczur w Belgii

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.3 liter(s)
    Mash size
  • 22.8 liter(s)
    Total mash volume

Steps

Temp Time
62 C 50 min
72 C 20 min
78 C 1 min

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Fermentables

20 BLG
8.8% ABV
8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 5 kg 71.4% 81 % 4
Grain Strzegom Monachijski typ II 0.5 kg 7.1% 79 % 22
Grain Biscuit Malt 0.5 kg 7.1% 79 % 45
Grain Abbey Malt Weyermann 0.5 kg 7.1% 75 % 45
Sugar cukier kandyzowany 0.5 kg 7.1% --- % ---
Sum 7 kg

Hops

23 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertauer Tradition 50 g 55 min 4.3 %
Boil Callista 50 g 15 min 3 %

Yeasts

Name Type Form Amount Laboratory
FM27 Artefakty trapistów Ale Slant 500 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other cukier jasny kandyzowany 0.5 g Primary 30 day(s)

Notes

  • Cukier kandyzowany rozpuścić w wodzie i dolać po wystartowaniu fermentacji.
    Jun 30, 2020, 1:45 PM

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