PL | EN
Batch size
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19 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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24.1 liter(s)Boil size
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10 %Boil loss
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15Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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19.5 liter(s)Mash size
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26 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 40 min |
72 C | 20 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pilsner malt | 4 kg 61.5% | 82 % | 4 |
Grain | Viking Wheat Malt | 1 kg 15.4% | 83 % | 5 |
Grain | Płatki owsiane | 1.5 kg 23.1% | 60 % | 3 |
Sum | 6.5 kg |
Hops
Bitterness ratio 0.6 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
First Wort | Saaz (Czech Republic) | 45 g | 60 min | 3 % |
Boil | Mosaic | 25 g | 60 min | 10 % |
Dry Hop | HBC 1019 | 200 g | 3 day(s) | 8.8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Lallemand - LalBrew Verdant IPA | Ale | Dry | 11 g | Lallemand |
Notes
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Zacieranie 24L -> 2.5 ml kwas mlekowy
Wysładzanie 6.7L -> 1 ml kwas mlekowy
Oct 3, 2024, 8:43 PM