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Belg Aramis

0
  • 17.5
    Gravity BLG
  • 20
    IBU
  • 7.5 %
    ABV
  • 14.1
    SRM
  • All Grain
    Type
  • ---
    Style
  • macpod
    Brewer
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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 60 min
78 C 0 min

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Fermentables

17.5 BLG
7.5% ABV
14.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.07 kg 35.5% 80 % 5
Grain Briess - Pilsen Malt 1.04 kg 12% 80.5 % 2
Grain Strzegom Monachijski typ I 0.25 kg 2.9% 79 % 16
Grain Strzegom Pszeniczny 1.47 kg 17% 81 % 6
Grain Special W Malt 0.35 kg 4.1% 65.2 % 315
Grain Strzegom Wiedeński 0.57 kg 6.6% 79 % 10
Grain Żytni 1.58 kg 18.3% 85 % 8
Sugar Cane (Beet) Sugar 0.25 kg 2.9% 100 % 0
Grain Strzegom Czekoladowy ciemny 0.06 kg 0.7% 68 % 1200
Sum 8.64 kg

Hops

20 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil hbc 472 24.99 g 60 min 11 %
Aroma (end of boil) aramis 10.71 g 1 min 5.7 %
Aroma (end of boil) hbc 472 10.71 g 1 min 11 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey II Ale Liquid 71.43 ml Wyeast Labs

Notes

  • w 3 dniu fermentacji burzliwej dodane płątki dębowe
    Cherry coloroso - 6 g
    Francuski dąb kostka - 20 g
    Ammerykański heavy roasted - 6 g
    Aug 16, 2019, 7:11 PM

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