Pan Łyżwa

#154 German Pils 12,3 °, 41 IBU Prepare for Brewing Hydrate yeast with 571,92 ml warm water and add optional 28.6 g of GoFerm Clean and Prepare Brewing Equipment Total Water Needed: 39,91 L Mash Water Acid Treatment: None Water Prep Amt Name Type # %/IBU Volume 30,20 L Distilled Water Water 1 - - 4,70 g Calcium Chloride (Mash) Water Agent 2 - - 2,30 g Gypsum (Calcium Sulfate) (Mash) Water Agent 3 - - Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 4,30 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 4 87,8 % 2,80 L 0,40 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 5 8,2 % 0,26 L 0,20 kg BEST Chit Malt (BESTMALZ) (2,5 EBC) Grain 6 4,1 % 0,13 L Mash Steps Name Description Step Temperature Step Time 64 Add 19,78 L of water at 70,3 C 64,0 C 75 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 20,13 L water at 75,6 C Boil Wort Add water to achieve boil volume of 28,00 L Estimated pre-boil gravity is 10,009 Plato Boil Ingredients Amt Name Type # %/IBU Volume 5,00 g Hallertau Blanc [10,50 %] - Boil 60,0 min Hop 7 6,5 IBUs - 50,00 g Hallertau Blanc [10,50 %] - Boil 15,0 min Hop 8 32,0 IBUs - 45,00 g Hallertau Blanc [10,50 %] - Boil 1,0 min Hop 9 2,5 IBUs - Estimated Post Boil Vol: 24,25 L and Est Post Boil Gravity: 12,353 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 20,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Saflager Lager (DCL/Fermentis #W-34/70) [50,28 ml] Yeast 10 - - Measure Actual Original Gravity _______ (Target: 12,353 Plato) Measure Actual Batch Volume _______ (Target: 20,00 L)

#153 Imperial IPA 16,2°, 103 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 6,85 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 7 75,3 % 4,47 L 0,90 kg Rice, Flaked (2,0 EBC) Grain 8 9,9 % 0,59 L 0,81 kg Oats, Malted (Thomas Fawcett) (3,9 EBC) Grain 9 8,9 % 0,53 L 0,45 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 10 5,0 % 0,29 L 0,09 kg Oats, Golden Naked®™ (Simpsons) (18,0 EBC) Grain 11 1,0 % 0,06 L Mash Steps Name Description Step Temperature Step Time Nazwa kroku Zacierania Add 7,00 L of water at 89,4 C 64,0 C 120 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 20 min mash out Add 0,00 L of water at 76,0 C 76,0 C 0 min Sparge Water Acid Treatment: None Fly sparge with 36,90 L water at 75,6 C Boil Wort Add water to achieve boil volume of 27,78 L Estimated pre-boil gravity is 13,788 Plato Boil Ingredients Amt Name Type # %/IBU Volume 50,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 12 63,8 IBUs - 14,20 g Gypsum (Calcium Sulfate) (Boil) Water Agent 13 - - 7,99 g Epsom Salt (MgSO4) (Boil) Water Agent 14 - - 4,12 g Calcium Chloride (Boil) Water Agent 15 - - 3,88 g Baking Soda (Boil) Water Agent 16 - - 2,03 g Chalk (Boil) Water Agent 17 - - 5,00 g Irish Moss (Boil 15,0 mins) Fining 18 - - 45,00 g Cascade [8,30 %] - Boil 10,0 min Hop 19 13,8 IBUs - 20,00 g Citra [12,90 %] - Boil 10,0 min Hop 20 9,5 IBUs - Steeped Hops Amt Name Type # %/IBU Volume 60,00 g Cascade [8,30 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 21 6,1 IBUs - 60,00 g Citra [12,90 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 22 9,5 IBUs - Estimated Post Boil Vol: 24,48 L and Est Post Boil Gravity: 16,161 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 21,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 23 - - Measure Actual Original Gravity _______ (Target: 16,161 Plato) Measure Actual Batch Volume _______ (Target: 21,00 L) Fermentation 16 Jan 2022 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C) Primary Ingredients Amt Name Type # %/IBU Volume 3,70 g Calcium Chloride (Primary) Water Agent 24 - - 20 Jan 2022 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C) Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 60,00 g Cascade [8,30 %] - Dry Hop 7,0 Days Hop 25 0,0 IBUs - 60,00 g Citra [12,90 %] - Dry Hop 7,0 Days Hop 26 0,0 IBUs - 50,00 g Galaxy [14,50 %] - Dry Hop 3,0 Days Hop 27 0,0 IBUs - 25,00 g Equinox [14,50 %] - Dry Hop 3,0 Days Hop 28 0,0 IBUs -

#152 Red IPA 15,6°, 56 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 5,24 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 1 81,9 % 3,42 L 0,50 kg Monachijski typ I (12,0 EBC) Grain 2 7,8 % 0,33 L 0,35 kg Carared (39,4 EBC) Grain 3 5,5 % 0,23 L 0,20 kg Crystal, Light (Simpsons) (104,0 EBC) Grain 4 3,1 % 0,13 L 0,06 kg BEST Roasted Barley (BESTMALZ) (1300,0 EBC) Grain 5 0,9 % 0,04 L Mash Steps Name Description Step Temperature Step Time Mash In Add 23,56 L of water at 72,0 C 65,6 C 75 min Sparge Water Acid Treatment: None Fly sparge with 17,80 L water at 75,6 C Boil Wort Add water to achieve boil volume of 28,00 L Estimated pre-boil gravity is 13,218 Plato Boil Ingredients Amt Name Type # %/IBU Volume 30,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 6 39,1 IBUs - 10,00 g Citra [12,90 %] - Boil 10,0 min Hop 7 4,9 IBUs - 15,00 g Cascade [8,30 %] - Boil 5,0 min Hop 8 2,6 IBUs - Steeped Hops Amt Name Type # %/IBU Volume 25,00 g Citra [12,90 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 4,1 IBUs - 20,00 g Cascade [8,30 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 2,1 IBUs - 20,00 g Simcoe [14,50 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 11 3,6 IBUs - Estimated Post Boil Vol: 25,50 L and Est Post Boil Gravity: 15,615 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 21,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Safale American (DCL/Fermentis #US-05) [50,28 ml] Yeast 12 - - Measure Actual Original Gravity _______ (Target: 15,615 Plato) Measure Actual Batch Volume _______ (Target: 21,00 L) Fermentation 29 Dec 2021 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C) 02 Jan 2022 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C) Secondary Ingredients Amt Name Type # %/IBU Volume 0,05 kg Clarimalt [Secondary] (900,0 EBC) Extract 13 0,8 % 0,04 L Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 25,00 g Citra [12,90 %] - Dry Hop 0,0 Days Hop 14 0,0 IBUs - 20,00 g Simcoe [14,50 %] - Dry Hop 0,0 Days Hop 15 0,0 IBUs -

#151 American Pale Ale 13,3°, 44 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 4,10 kg Pale Malt, Golden Promise (Thomas Fawcett) (11,6 EBC) Grain 1 75,5 % 2,67 L 0,91 kg Oats, Golden Naked®™ (Simpsons) (35,5 EBC) Grain 2 16,8 % 0,60 L 0,42 kg Caramel Pils (BestMälz) (9,9 EBC) Grain 3 7,7 % 0,27 L Mash Steps Name Description Step Temperature Step Time Mash In Add 16,97 L of water at 75,4 C 67,0 C 60 min Mash Step Heat to 72,0 C over 4 min 72,0 C 15 min Mash Step Heat to 76,0 C over 4 min 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 23,49 L water at 75,6 C Boil Wort Add water to achieve boil volume of 28,02 L Estimated pre-boil gravity is 11,713 Plato Boil Ingredients Amt Name Type # %/IBU Volume 10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 4 11,6 IBUs - 15,00 g Citra [12,90 %] - Boil 10,0 min Hop 5 7,4 IBUs - 15,00 g Mosaic [12,00 %] - Boil 10,0 min Hop 6 6,9 IBUs - 15,00 g Citra [12,90 %] - Boil 5,0 min Hop 7 4,1 IBUs - 15,00 g Mosaic [12,00 %] - Boil 5,0 min Hop 8 3,8 IBUs - Steeped Hops Amt Name Type # %/IBU Volume 40,00 g Mosaic [12,00 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 6,1 IBUs - 20,00 g Nelson Sauvin [11,20 %] - Steep/Whirlpool 60,0 min, 70,0 C Hop 10 2,4 IBUs - 10,00 g Citra [12,90 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 11 1,6 IBUs - Estimated Post Boil Vol: 25,52 L and Est Post Boil Gravity: 13,320 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 22,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 0,0 pkg COSMIC PUNCH™ ALE (Omega #OYL-402) Yeast 12 - - Measure Actual Original Gravity _______ (Target: 13,320 Plato) Measure Actual Batch Volume _______ (Target: 22,00 L) Fermentation 10 Dec 2021 - Primary Fermentation (10,00 days at 19,4 C ending at 19,4 C) 20 Dec 2021 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C) Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 30,00 g Mosaic [12,00 %] - Dry Hop 0,0 Days Hop 13 0,0 IBUs - 30,00 g Nelson Sauvin [11,20 %] - Dry Hop 0,0 Days Hop 14 0,0 IBUs -

#150 Winter Warmer 17,7°, 35 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 4,10 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 53,8 % 2,67 L 1,32 kg Pszeniczny (3,0 EBC) Grain 2 17,3 % 0,86 L 0,90 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 3 11,8 % 0,59 L 0,41 kg Corn, Flaked (2,6 EBC) Grain 4 5,4 % 0,27 L 0,32 kg Crystal Dark Malt (Thomas Fawcett) (300,0 EBC) Grain 5 4,2 % 0,21 L 0,22 kg Crystal Malt (Thomas Fawcett) (150,0 EBC) Grain 6 2,9 % 0,14 L 0,05 kg Chocolate (BestMälz) (900,0 EBC) Grain 7 0,7 % 0,03 L Mash Steps Name Description Step Temperature Step Time Mash In Add 26,09 L of water at 72,5 C 66,0 C 75 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 16,24 L water at 75,6 C Boil Wort Add water to achieve boil volume of 28,00 L Estimated pre-boil gravity is 15,023 Plato Boil Ingredients Amt Name Type # %/IBU Volume 0,30 kg Dememera Sugar [Boil] (3,9 EBC) Sugar 8 3,9 % 0,19 L 21,00 g Iunga [11,00 %] - Boil 60,0 min Hop 9 22,5 IBUs - 10,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 10 12,2 IBUs - 40,00 g Orange Peel, Bitter (Boil 5,0 mins) Spice 11 - - 40,00 g Orange Peel, Sweet (Boil 5,0 mins) Spice 12 - - Estimated Post Boil Vol: 25,50 L and Est Post Boil Gravity: 17,726 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 21,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Scottish Ale (Wyeast Labs #1728) [124,21 ml] Yeast 13 - - Measure Actual Original Gravity _______ (Target: 17,726 Plato) Measure Actual Batch Volume _______ (Target: 21,00 L)

#149 Scottish Heavy 10,3°, 17 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,00 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 1 74,4 % 1,96 L 0,41 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 2 10,3 % 0,27 L 0,30 kg Caramalt (Thomas Fawcett) (29,6 EBC) Grain 3 7,4 % 0,20 L 0,20 kg Crystal, Light (Simpsons) (104,0 EBC) Grain 4 5,0 % 0,13 L 0,12 kg Chocolate (BestMälz) (900,0 EBC) Grain 5 3,0 % 0,08 L Mash Steps Name Description Step Temperature Step Time Mash In Add 17,52 L of water at 74,9 C 68,0 C 75 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 21,52 L water at 75,6 C Boil Wort Add water to achieve boil volume of 28,00 L Estimated pre-boil gravity is 8,330 Plato Boil Ingredients Amt Name Type # %/IBU Volume 12,00 g Iunga [11,00 %] - Boil 60,0 min Hop 6 17,3 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 7 - - Estimated Post Boil Vol: 25,50 L and Est Post Boil Gravity: 10,296 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 20,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Scottish Ale (Wyeast Labs #1728) [124,21 ml] Yeast 8 - - Measure Actual Original Gravity _______ (Target: 10,296 Plato) Measure Actual Batch Volume _______ (Target: 20,00 L) Fermentation

#148 American Strong Ale 10,8°, 43 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,93 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 46,1 % 2,56 L 2,00 kg Żytni (9,3 EBC) Grain 2 23,5 % 1,30 L 0,49 kg Munich Dark (BestMälz) (25,0 EBC) Grain 3 5,8 % 0,32 L 0,20 kg Carahell (Weyermann) (25,6 EBC) Grain 4 2,3 % 0,13 L Mash Steps Name Description Step Temperature Step Time Mash In Add 26,46 L of water at 74,3 C 68,0 C 60 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 18,19 L water at 75,6 C Boil Wort Add water to achieve boil volume of 31,02 L Estimated pre-boil gravity is 12,100 Plato Boil Ingredients Amt Name Type # %/IBU Volume 10,00 g Chinook PL [8,60 %] - Boil 120,0 min Hop 5 9,8 IBUs - 30,00 g Chinook PL [8,60 %] - Boil 60,0 min Hop 6 26,9 IBUs - 50,00 g Chinook PL [8,60 %] - Boil 10,0 min Hop 7 16,3 IBUs - Steeped Hops Amt Name Type # %/IBU Volume 1,90 kg Honey [Whirlpool] [Boil for 10 min](2,0 EBC) Sugar 8 22,3 % 1,37 L 60,00 g Cascade [8,30 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 5,3 IBUs - 10,00 g Amarillo [9,80 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 1,0 IBUs - Estimated Post Boil Vol: 25,52 L and Est Post Boil Gravity: 20,821 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 22,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg California Ale V (White Labs #WLP051) [35,49 ml] Yeast 11 - - Measure Actual Original Gravity _______ (Target: 20,821 Plato) Measure Actual Batch Volume _______ (Target: 22,00 L) Fermentation 19 Sep 2021 - Primary Fermentation (4,00 days at 19,4 C ending at 19,4 C) 23 Sep 2021 - Secondary Fermentation (10,00 days at 19,4 C ending at 19,4 C) Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 40,00 g Cascade [8,30 %] - Dry Hop 3,0 Days Hop 12 0,0 IBUs -

#147 American Pale Ale 11,4°, 43 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 4,42 kg Pale Malt, Halcyon (Thomas Fawcett) (5,9 EBC) Grain 1 89,0 % 2,88 L 0,40 kg Biscuit Malt (45,3 EBC) Grain 2 8,0 % 0,26 L 0,15 kg BEST Chit Malt (BESTMALZ) (2,5 EBC) Grain 3 3,0 % 0,10 L Mash Steps Name Description Step Temperature Step Time Mash In Add 24,39 L of water at 69,1 C 64,0 C 60 min 72 Heat to 72,0 C over 4 min 72,0 C 20 min Mah Out Heat to 76,0 C over 10 min 76,0 C 1 min Sparge Water Acid Treatment: None Fly sparge with 17,11 L water at 75,6 C Boil Wort Add water to achieve boil volume of 29,52 L Estimated pre-boil gravity is 9,582 Plato Boil Ingredients Amt Name Type # %/IBU Volume 5,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 4 7,2 IBUs - 15,00 g Citra [13,50 %] - Boil 10,0 min Hop 5 8,4 IBUs - 15,00 g Equinox [14,50 %] - Boil 10,0 min Hop 6 9,0 IBUs - 10,00 g Citra [13,50 %] - Boil 5,0 min Hop 7 3,1 IBUs - 10,00 g Equinox [14,50 %] - Boil 5,0 min Hop 8 3,3 IBUs - 10,00 g Mosaic [12,40 %] - Boil 5,0 min Hop 9 2,8 IBUs - Steeped Hops Amt Name Type # %/IBU Volume 30,00 g Mosaic [12,40 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 5,1 IBUs - 15,00 g Citra [13,50 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 11 2,8 IBUs - 5,00 g Equinox [14,50 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 12 1,0 IBUs - Estimated Post Boil Vol: 25,52 L and Est Post Boil Gravity: 11,470 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 22,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg California Ale V (White Labs #WLP051) [35,49 ml] Yeast 13

Czasem się rolują jak się je wsadza

#146 Kentucky Common 12,2°, 19 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 2,00 kg Pilzneński (3,2 EBC) Grain 1 37,5 % 1,30 L 1,80 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 2 33,7 % 1,17 L 1,27 kg Corn, Flaked (2,6 EBC) Grain 3 23,9 % 0,83 L 0,11 kg Crystal Malt (Thomas Fawcett) (150,0 EBC) Grain 4 2,0 % 0,07 L Grains to Steep Amt Name Type # %/IBU Volume 0,16 kg Carafa Special III (Weyermann) [Steep] (925,9 EBC) Grain 5 2,9 % 0,10 L Mash Steps Name Description Step Temperature Step Time Mash In Add 20,51 L of water at 74,9 C 68,0 C 75 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 23,72 L water at 75,6 C Boil Wort Add water to achieve boil volume of 32,04 L Estimated pre-boil gravity is 9,619 Plato Boil Ingredients Amt Name Type # %/IBU Volume 30,00 g Glacier [5,60 %] - Boil 60,0 min Hop 6 18,8 IBUs - 20,00 g Glacier [5,60 %] - Boil 1,0 min Hop 7 0,5 IBUs - Estimated Post Boil Vol: 26,04 L and Est Post Boil Gravity: 12,217 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 22,50 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg California Ale V (White Labs #WLP051) [35,49 ml] Yeast 8 - - Measure Actual Original Gravity _______ (Target: 12,217 Plato) Measure Actual Batch Volume _______ (Target: 22,50 L)

#145 American Porter 15,4°, 44 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 2,19 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 38,7 % 1,43 L 1,30 kg Pale Ale, Golden Promise®™ (Simpsons) (5,0 EBC) Grain 2 23,1 % 0,85 L 0,60 kg Pale Malt, Halcyon (Thomas Fawcett) (5,9 EBC) Grain 3 10,6 % 0,39 L 0,51 kg Munich Dark (BestMälz) (25,0 EBC) Grain 4 9,0 % 0,33 L 0,50 kg Pszeniczny (3,0 EBC) Grain 5 8,8 % 0,33 L 0,21 kg BEST Melanoidin (BESTMALZ) (70,0 EBC) Grain 6 3,8 % 0,14 L 0,21 kg Carafa Special II (Weyermann) (817,5 EBC) Grain 7 3,8 % 0,14 L 0,13 kg Carafa Special III (Weyermann) (925,9 EBC) Grain 8 2,3 % 0,08 L 30,00 g Simcoe [14,50 %] - Mash 60,0 min Hop 9 9,5 IBUs - Mash Steps Name Description Step Temperature Step Time Mash In Add 26,80 L of water at 71,3 C 66,0 C 45 min 72 Add 0,15 L of water and heat to 72,0 C over 4 min 72,0 C 15 min Mash out Error: Infusion temperature above boiling. Add more water! 76,0 C 1 min Sparge Water Acid Treatment: None Fly sparge with 16,05 L water at 75,6 C Boil Wort Add water to achieve boil volume of 30,48 L Estimated pre-boil gravity is 12,027 Plato Boil Ingredients Amt Name Type # %/IBU Volume 20,00 g Sorachi Ace [12,50 %] - Boil 60,0 min Hop 10 27,3 IBUs - 50,00 g Simcoe [13,10 %] - Boil 0,0 min Hop 11 0,0 IBUs - Steeped Hops Amt Name Type # %/IBU Volume 20,00 g Citra [12,90 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 12 3,4 IBUs - 20,00 g El Dorado [13,80 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 13 3,6 IBUs - Estimated Post Boil Vol: 24,48 L and Est Post Boil Gravity: 15,412 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 21,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg California Ale V (White Labs #WLP051) [35,49 ml] Yeast 14 - - Measure Actual Original Gravity _______ (Target: 15,412 Plato) Measure Actual Batch Volume _______ (Target: 21,00 L)

Jak zabuelkujesz to Ci wybuchnie. Jak podniósł się ekstrakt od cukru to znaczy że albo: 1 drożdze nie żyją/nie jedża 2 ten litr piwa co gotowałaś odprawałaś tak bardzo ze całe piwo podniosło ekstrakt o 1,5 balinga Brakuje informacji ile litrów piwa zrobiłaś. Tak czy owak scenariusz numer dwa jest mało prawdopodobny. Butelkowanie z 1,5blg z prostego cukru nieprzejedzonego to prosta droga do wybuchu. Albo coś źle mierzysz albo masz problem z drozdzami.

#144 Oud Bruin 16,2, 11 IBU Prepare for Brewing No yeast starter used Clean and Prepare Brewing Equipment Total Water Needed: 46,89 L Mash Water Acid Treatment: None Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 4,50 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 59,9 % 2,93 L 0,93 kg Wheat, Niesłodowana (3,2 EBC) Grain 2 12,4 % 0,61 L 0,89 kg BEST Vienna (BESTMALZ) (9,0 EBC) Grain 3 11,9 % 0,58 L 0,68 kg Crystal, Medium (Simpsons) (178,5 EBC) Grain 4 9,1 % 0,44 L 0,32 kg Caraaroma (Weyermann) (350,7 EBC) Grain 5 4,3 % 0,21 L Mash Steps Name Description Step Temperature Step Time Mash In Add 21,52 L of water at 59,8 C 54,0 C 15 min Nazwa kroku Zacierania Add 8,02 L of water and heat to 64,0 C over 10 min 64,0 C 40 min Nazwa kroku Zacierania Heat to 72,0 C over 4 min 72,0 C 30 min Nazwa kroku Zacierania Heat to 76,0 C over 15 min 76,0 C 10 min Sparge Water Acid Treatment: None Fly sparge with 17,35 L water at 75,6 C Boil Wort Add water to achieve boil volume of 32,56 L Estimated pre-boil gravity is 12,850 Plato Boil Ingredients Amt Name Type # %/IBU Volume 0,19 kg Dememera Sugar [Boil] (3,9 EBC) Sugar 6 2,5 % 0,12 L 10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 7 10,7 IBUs - Estimated Post Boil Vol: 26,56 L and Est Post Boil Gravity: 16,213 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 23,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Melange (Yeast Bay #WLP 4633) Yeast 8 - - Measure Actual Original Gravity _______ (Target: 16,213 Plato) Measure Actual Batch Volume _______ (Target: 23,00 L)

#143 Red Flanders 11,7, 12 IBU Prepare for Brewing No yeast starter used Clean and Prepare Brewing Equipment Total Water Needed: 47,16 L Mash Water Acid Treatment: None Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 2,92 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 52,2 % 1,90 L 1,11 kg BEST Vienna (BESTMALZ) (9,0 EBC) Grain 2 19,8 % 0,72 L 0,66 kg Corn, Flaked (2,6 EBC) Grain 3 11,8 % 0,43 L 0,44 kg Pszeniczny (3,0 EBC) Grain 4 7,9 % 0,29 L 0,22 kg Special B Malt (354,6 EBC) Grain 5 3,9 % 0,14 L 0,21 kg Caraaroma (Weyermann) (350,7 EBC) Grain 6 3,8 % 0,14 L 0,03 kg Carafa Special III (Weyermann) (925,9 EBC) Grain 7 0,5 % 0,02 L Mash Steps Name Description Step Temperature Step Time Mash In Add 21,54 L of water at 58,8 C 54,0 C 15 min Nazwa kroku Zacierania Add 0,09 L of water and heat to 64,0 C over 4 min 64,0 C 40 min Nazwa kroku Zacierania Add 0,24 L of water and heat to 72,0 C over 4 min 72,0 C 30 min Mash Out Add 0,21 L of water and heat to 76,0 C over 4 min 76,0 C 10 min Sparge Water Acid Treatment: None Fly sparge with 25,08 L water at 75,6 C Boil Wort Add water to achieve boil volume of 34,56 L Estimated pre-boil gravity is 8,766 Plato Boil Ingredients Amt Name Type # %/IBU Volume 10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 8 12,5 IBUs - Estimated Post Boil Vol: 26,56 L and Est Post Boil Gravity: 11,759 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 23,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Roselare Belgian Blend (Wyeast Labs #3763) [124,21 ml] Yeast 9 - - Measure Actual Original Gravity _______ (Target: 11,759 Plato) Measure Actual Batch Volume _______ (Target: 23,00 L)

#142 Lambic 11,2, 2 IBU Prepare for Brewing No yeast starter used Clean and Prepare Brewing Equipment Total Water Needed: 44,22 L Mash Water Acid Treatment: None Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,10 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 60,0 % 2,02 L 2,07 kg Wheat, Niesłodowana (4,0 EBC) Grain 2 40,0 % 1,35 L Mash Steps Name Description Step Temperature Step Time 60 Add 7,00 L of water at 74,1 C 60,0 C 0 min 70 Add 3,61 L of water and heat to 70,0 C over 2 min 70,0 C 120 min mash out Add 0,02 L of water and heat to 76,0 C over 5 min 76,0 C 1 min Pszenica plus 10% pilsa od 60 Add 12,87 L of water and heat to 100,0 C over 30 min 100,0 C 30 min Sparge Water Acid Treatment: None Fly sparge with 20,73 L water at 75,6 C Boil Wort Add water to achieve boil volume of 32,04 L Estimated pre-boil gravity is 8,804 Plato Boil Ingredients Amt Name Type # %/IBU Volume 20,00 g East Kent Goldings (EKG) [1,00 %] - Boil 60,0 min Hop 3 2,3 IBUs - Estimated Post Boil Vol: 26,04 L and Est Post Boil Gravity: 11,190 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 22,50 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Belgian Lambic Blend (Wyeast Labs #3278) [124,21 ml] Yeast 4 - - Measure Actual Original Gravity _______ (Target: 11,190 Plato) Measure Actual Batch Volume _______ (Target: 22,50 L)

#141 Tripel 19, 24 IBU Prepare for Brewing No yeast starter used Clean and Prepare Brewing Equipment Total Water Needed: 41,16 L Mash Water Acid Treatment: None Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 5,86 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 81,0 % 3,82 L 0,14 kg Biscuit Malt (45,3 EBC) Grain 2 2,0 % 0,09 L 0,14 kg Pszeniczny (3,0 EBC) Grain 3 2,0 % 0,09 L Mash Steps Name Description Step Temperature Step Time Mash In Add 23,03 L of water at 73,7 C 67,0 C 75 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 40 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 18,13 L water at 75,6 C Boil Wort Add water to achieve boil volume of 28,00 L Estimated pre-boil gravity is 16,836 Plato Boil Ingredients Amt Name Type # %/IBU Volume 1,08 kg Cukier przerobiony na amonowy 132 [Boil] (2,0 EBC) Sugar 4 15,0 % 0,68 L 20,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 19,1 IBUs - 10,00 g Iunga [11,00 %] - Boil 15,0 min Hop 6 4,7 IBUs - 0,25 tsp Irish Moss (Boil 10,0 mins) Fining 7 - - 10,00 g Iunga [11,00 %] - Boil 2,0 min Hop 8 0,8 IBUs - Estimated Post Boil Vol: 24,25 L and Est Post Boil Gravity: 19,085 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 22,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Canadian/Belgian (Wyeast Labs #3864) [124,21 ml] Yeast 9 - - Measure Actual Original Gravity _______ (Target: 19,085 Plato) Measure Actual Batch Volume _______ (Target: 22,00 L)

#140 Belgian Dubbel 14, 21 IBU Prepare for Brewing No yeast starter used Clean and Prepare Brewing Equipment Total Water Needed: 39,76 L Mash Water Acid Treatment: None Water Prep Amt Name Type # %/IBU Volume 10,00 ml Phosphoric Acid 75% (Mash) Water Agent 1 - - 5,00 ml Phosphoric Acid 75% (Mash) Water Agent 2 - - Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,50 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 3 64,2 % 2,28 L 0,50 kg Pszeniczny (3,0 EBC) Grain 4 9,2 % 0,33 L 0,25 kg Biscuit Malt (45,3 EBC) Grain 5 4,6 % 0,16 L 0,25 kg Crystal Malt (Thomas Fawcett) (150,0 EBC) Grain 6 4,6 % 0,16 L 0,25 kg Special B Malt (354,6 EBC) Grain 7 4,6 % 0,16 L Mash Steps Name Description Step Temperature Step Time Mash Step Add 7,00 L of water at 52,9 C 45,0 C 10 min 68 Add 0,00 L of water at 67,0 C 67,0 C 40 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 40 min Mash out Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 32,76 L water at 75,6 C Boil Wort Add water to achieve boil volume of 28,00 L Estimated pre-boil gravity is 10,906 Plato Boil Ingredients Amt Name Type # %/IBU Volume 0,50 kg Cukier zrobiony na amonowy 137 [Boil] (2,0 EBC) Sugar 8 9,2 % 0,32 L 0,20 kg Palm Sugar [Boil] (3,9 EBC) Sugar 9 3,7 % 0,13 L 10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 10 13,7 IBUs - 10,00 g Iunga [11,00 %] - Boil 15,0 min Hop 11 6,8 IBUs - 10,00 g Iunga [11,00 %] - Boil 1,0 min Hop 12 0,6 IBUs - Estimated Post Boil Vol: 24,25 L and Est Post Boil Gravity: 14,047 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 19,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Canadian/Belgian (Wyeast Labs #3864) [124,21 ml] Yeast 13 - - Measure Actual Original Gravity _______ (Target: 14,047 Plato) Measure Actual Batch Volume _______ (Target: 19,00 L)

#139 Witbier 12, 14 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 2,44 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 55,0 % 1,59 L 0,89 kg Pszeniczny (3,0 EBC) Grain 2 20,0 % 0,58 L 0,89 kg Wheat, Flaked (3,2 EBC) Grain 3 20,0 % 0,58 L 0,22 kg Oats, Flaked (2,0 EBC) Grain 4 5,0 % 0,14 L Mash Steps Name Description Step Temperature Step Time Mash In Add 18,55 L of water at 55,3 C 51,0 C 15 min Mash Step Heat to 65,0 C over 4 min 65,0 C 30 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 30 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 19,03 L water at 75,6 C Boil Wort Add water to achieve boil volume of 26,15 L Estimated pre-boil gravity is 9,940 Plato Boil Ingredients Amt Name Type # %/IBU Volume 10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 14,2 IBUs - 40,00 g Dzem pomaranczowy (Boil 5,0 mins) Other 6 - - 40,00 g Kumkwat (Boil 5,0 mins) Other 7 - - 20,00 g Coriander Seed (Boil 5,0 mins) Spice 8 - - Estimated Post Boil Vol: 22,40 L and Est Post Boil Gravity: 12,001 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 19,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Canadian/Belgian (Wyeast Labs #3864) [124,21 ml] Yeast 9 - - Measure Actual Original Gravity _______ (Target: 12,001 Plato) Measure Actual Batch Volume _______ (Target: 19,00 L)

Pozycji nie przytocze, bo sobie nie notuje, ale w wielu książkach było odnotowane że okres namnażania drożdzy jest ważny dla profilu piwa i determinuje jego profil ze względu na estry. Słyszałem też opienie z jednego z polskich browarów, że temperatura zadania drozdzy nie ma znaczenia jeżeli ją zbijemy przed startem fermentacji, a nawet może skrocić laga. Jednak z tego co czytam i to belgijskie browary z długimi tradycjami jak belgijskie zwracają uwagę na temperature zadania droży jak i ich ilość. Browary trapistów jak się przesiadały na unitanki to trwało to kilka lat ze względu na odstepstwa w profilu końcowym piwa a zwłaszcza w estrach, co powodowało opracowanie nowej procedury produkcji tak, by produkt końcowy się nie zmienił. Przy takim poziomi skrupulatnosci sądze, że sposób zadawania drożdzy też mają zoptymalizowany.

Obstawiam, że to te same z dokładnością do mutacji

Ta ma jeden bieg

Parkside z Lidla lepiej kup. Najlepiej dwubiegowe Podobna kasa

#138 Czech Dark Lager 11,5, 29 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,50 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 80,1 % 2,28 L 0,67 kg Caramunich III (Weyermann) (139,9 EBC) Grain 2 15,3 % 0,44 L Grains to Steep Amt Name Type # %/IBU Volume 0,20 kg Carafa Special III (Weyermann) [Steep] (925,9 EBC) Grain 3 4,6 % 0,13 L Mash Steps Name Description Step Temperature Step Time A Add 21,59 L of water at 39,2 C 38,0 C 30 min 52 Heat to 52,0 C over 4 min 52,0 C 30 min 64 Heat to 64,0 C over 20 min 64,0 C 1 min 72 Heat to 72,0 C over 15 min 72,0 C 20 min Mash Step Heat to 77,0 C over 4 min 77,0 C 1 min Sparge Water Acid Treatment: None Fly sparge with 22,06 L water at 75,6 C Boil Wort Add water to achieve boil volume of 32,48 L Estimated pre-boil gravity is 8,408 Plato Boil Ingredients Amt Name Type # %/IBU Volume 15,00 g Iunga [11,00 %] - Boil 60,0 min Hop 4 20,6 IBUs - 30,00 g Iunga [11,00 %] - Boil 5,0 min Hop 5 8,2 IBUs - Estimated Post Boil Vol: 24,48 L and Est Post Boil Gravity: 11,497 Plato

To nie jest prawdą. Ja ostatnio sam sobie składałem i na ważenie idzie max 15l. Trzeba mieć możliwość sterowania mocą grzania po wrzeniu. Inaczej jest problem z pianą.

#137 Eisbock 21,2, 26 IBU Piwo było zaciearane na dwa razy. Zasyp na pół i druga część zacierana w filtracie z pierwszej części. Nadmiar brzeczki gotowany osobny w czasie zacierania pierwszej części. Type: All Grain Date: 18 Dec 2020 Batch Size (fermenter): 19,20 L Brewer: Pan Łyżwa Boil Size: 26,65 L Asst Brewer: Boil Time: 90 min Equipment: Grainfather Final Bottling Volume: 17,20 L Brewhouse Efficiency: 60,00 Fermentation: Ale, Two Stage Taste Rating(out of 50): 30,0 Taste Notes: Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 6,20 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 67,2 % 4,04 L 1,41 kg Munich (BestMälz) (15,0 EBC) Grain 2 15,3 % 0,92 L 1,00 kg Monachijski typ II (16,0 EBC) Grain 3 10,8 % 0,65 L 0,42 kg Crystal Malt (Thomas Fawcett) (150,0 EBC) Grain 4 4,5 % 0,27 L 0,20 kg BEST Melanoidin (BESTMALZ) (70,0 EBC) Grain 5 2,2 % 0,13 L Mash Steps Name Description Step Temperature Step Time Mash In Add 16,06 L of water at 72,5 C 66,0 C 75 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Boil Wort Estimated pre-boil gravity is 17,430 Plato Boil Ingredients Amt Name Type # %/IBU Volume 25,00 g Iunga [11,00 %] - Boil 60,0 min Hop 6 26,4 IBUs - 2,81 g Irish Moss (Boil 10,0 mins) Fining 7 - -