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DS

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  • 16.4
    Gravity BLG
  • 24
    IBU
  • 6.9 %
    ABV
  • 18
    SRM
  • All Grain
    Type
  • Saison
    Style
  • micjur
    Brewer
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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 100 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
54 C 15 min
65 C 90 min
76 C 10 min

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Fermentables

16.4 BLG
6.9% ABV
18 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 5 kg 69.7% 80 % 4
Grain Carafa II 0.25 kg 3.5% 70 % 812
Grain Weyermann - Carawheat 0.25 kg 3.5% 77 % 97
Grain Special B Malt 0.12 kg 1.7% 65.2 % 315
Adjunct Rodzynki 0.25 kg 3.5% 80 % ---
Grain Weyermann - Vienna Malt 1.3 kg 18.1% 81 % 8
Sum 7.17 kg

Hops

24 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Amarillo 29.59 g 60 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
FM21 Odkrycie sezonu Ale Liquid 5.28 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor Zest 2 pomarańczy 0.53 g Boil 0 min
Herb Rosemery 0.53 g Boil 0 min

Notes

  • big krausen by 24 hours at ~75 room temp. After another 24 hours I gave it some heat with the heating pad set to low to get the temperature up a bit (wort temp around 84)
    Feb 15, 2018, 9:52 PM

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