PL | EN
Fränkisches Rotbier PK 2
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11.7Gravity BLG
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24IBU
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4.7 %ABV
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13.8SRM
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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/41115e124d6eab30bad3689f22abfdfb.png)
Batch size
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16 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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20.2 liter(s)Boil size
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10 %Boil loss
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10.7Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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12.3 liter(s)Mash size
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15.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
55 C | 5 min |
63 C | 30 min |
72 C | 30 min |
76 C | 5 min |
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FRÄNKISCHES ROTBIER PK 2 SCHANZENBRÄU?
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Pilsner Malz Best | 3 kg 85.7% | 81 % | 3 |
Grain | Melanoiden Malt | 0.3 kg 8.6% | 80 % | 70 |
Grain | Cara aroma (red) | 0.1 kg 2.9% | 78 % | 50 |
Grain | Carafa II Best | 0.1 kg 2.9% | 65 % | 1100 |
Sum | 3.5 kg |
Hops
Bitterness ratio 0.51 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
First Wort | Perle | 1 g | 120 min | 9.7 % |
Boil | Perle | 10 g | 60 min | 9.7 % |
Boil | Hallertau Spalt Select | 20 g | 20 min | 5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Wyeast - 2206 Bavarian Lager | Lager | Liquid | 50 ml | Wyeast Labs |