PL | EN
Batch size
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10 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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13.2 liter(s)Boil size
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10 %Boil loss
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10.5Pre-boil gravity BLG
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5 %Trub loss
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5 %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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5.4 liter(s)Mash size
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7.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 100 min |
72 C | 30 min |
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StatusBrewed
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SECONDARY
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PSZENICA 0.1
ISKPIWO created 1663 days ago -
PSZENICA 0.1
ISKPIWO created 1663 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód Pilsner® 2,5-4,5 EBC Weyermann | 1 kg 45.5% | 80 % | 4 |
Grain | Munich Malt | 0.8 kg 36.4% | 80 % | 18 |
Adjunct | Płatki owsiane | 0.4 kg 18.2% | 85 % | 3 |
Sum | 2.2 kg |
Hops
Bitterness ratio 0.72 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 10 g | 55 min | 13.5 % |
na początku gotowania | ||||
Aroma (end of boil) | Citra | 10 g | 5 min | 12 % |
Dry Hop | Citra | 20 g | 3 day(s) | 12 % |
Dry Hop | Magnum | 5 g | 3 day(s) | 13.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Munich | Wheat | Dry | 5 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | kolendra | 7.5 g | Boil | 15 min |
Spice | kolendra | 3.5 g | Boil | 5 min |
Notes
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ekstrakt początkowy ok 12BLG
po około czterech dniach od zadania drożdży BLG na poziomie 3,5-4 tego samego dnia dodałem 20g citry na około 3 dni
Nov 2, 2019, 1:00 PM