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Altbier - przykładowa receptur...

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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
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
62 C 40 min
72 C 20 min
78 C 1 min

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Fermentables

11.9 BLG
15.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.9 kg 60.5% 81 % 4
Grain Strzegom Monachijski typ II 1.5 kg 31.3% 79 % 22
Grain Słód Caramunich Typ II Weyermann 0.3 kg 6.3% 73 % 120
Grain Viking Barwiący 0.09 kg 1.9% 65 % 1400
Sum 4.79 kg

Hops

41 IBU

Bitterness ratio 0.85 Very bitter

Use for Name Amount Time Alpha acid
Boil Perle 45 g 60 min 7 %
Boil Spalt 15 g 15 min 5.5 %
Aroma (end of boil) Spalt 20 g 1 min 5.5 %

Yeasts

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

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