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Altbier#1(wstępnie)

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.7 liter(s)
    Mash size
  • 22.7 liter(s)
    Total mash volume

Steps

Temp Time
53 C 15 min
63 C 30 min
73 C 30 min
78 C 5 min

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Fermentables

12.1 BLG
4.9% ABV
10.8 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 1 kg 19.8% 82 % 4
Grain Monachijski typ II 20-254 EBC Viking Malt 1 kg 19.8% 80 % 20
Grain Viking Vienna Malt 2.5 kg 49.5% 79 % 7
Grain Viking Wheat Malt 0.3 kg 5.9% 83 % 5
Grain Viking Karmel 150 0.2 kg 4% 75 % 150
Grain Viking Malt Słód Barwiący 0.05 kg 1% 65 % 1300
Sum 5.05 kg

Hops

31 IBU

Bitterness ratio 0.63 Bitter

Use for Name Amount Time Alpha acid
Boil Izabella 30 g 60 min 6.8 %
Aroma (end of boil) Mandarina Bavaria 30 g 10 min 9.1 %

Yeasts

Name Type Form Amount Laboratory
Koelsch Ale Slant 1300 ml ---

Extras

Type Name Amount Use for Time
Fining mech irlandzki 5 g Boil 10 min

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