PL | EN
#22 New England Pale Ale
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12.9Gravity BLG
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36IBU
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5.2 %ABV
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4.7SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/d3a6cc9500bcc2f4bcbe14a7dbdf5adc.png)
Batch size
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40 liter(s)Expected quantity of finished beer
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60 minBoil time
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5 %/hEvaporation rate
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49.1 liter(s)Boil size
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10 %Boil loss
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12.1Pre-boil gravity BLG
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5 %Trub loss
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2 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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34.6 liter(s)Mash size
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44.5 liter(s)Total mash volume
Steps
Temp | Time |
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68 C | 60 min |
72 C | 10 min |
78 C | 2 min |
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StatusBrewed
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MASH
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Weyermann - Pale Ale Malt | 7.5 kg 75.8% | 85 % | 7 |
Grain | Słód pszeniczny Viking | 2 kg 20.2% | 82 % | 5 |
Grain | Płatki owsiane | 0.4 kg 4% | 85 % | 3 |
Sum | 9.9 kg |
Hops
Bitterness ratio 0.69 Bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Amarillo | 50 g | 15 min | 9.5 % |
Boil | Amarillo | 50 g | 40 min | 9.5 % |
Aroma (end of boil) | WAI-ITI | 30 g | 5 min | 4.1 % |
Dry Hop | WAI-ITI | 20 g | 4 day(s) | 4.1 % |
Dry Hop | Lemon drop | 50 g | 4 day(s) | 4.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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US05 | Ale | Slant | 200 ml | sa |