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Zarazek

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Batch size

  • 9 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 11.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 30 min
72 C 30 min
76 C 2 min

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Fermentables

12.9 BLG
5.2% ABV
7.3 SRM
Type Name Amount Yield EBC
Grain Viking Munich Malt 0.5 kg 21.7% 78 % 18
Grain Viking Pilsner malt 1.5 kg 65.2% 82 % 4
Grain Słód jęczmienny Cookie (bursztynowy) Viking Malt 0.15 kg 6.5% 80 % 50
Grain Strzegom Karmel 50 0.15 kg 6.5% 75 % 50
Sum 2.3 kg

Hops

29 IBU

Bitterness ratio 0.56 Bitter

Use for Name Amount Time Alpha acid
Boil Challenger 15 g 60 min 7 %
Aroma (end of boil) Saaz (Czech Republic) 15 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
abbey Lallemand Ale Dry 11 g Lallemand

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