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the Butcher v2

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.3 liter(s)
    Mash size
  • 20.4 liter(s)
    Total mash volume

Steps

Temp Time
65.5 C 60 min
78 C 5 min

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Fermentables

12.1 BLG
4.9% ABV
11 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 98% 80 % 5
Grain Carafa III 0.1 kg 2% 70 % 1034
Sum 5.1 kg

Hops

78 IBU

Bitterness ratio 1.59 Very bitter

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 10 g 60 min 15.5 %
Boil Citra 15 g 30 min 12 %
Boil Simcoe 15 g 30 min 13.2 %
Aroma (end of boil) Amarillo 15 g 15 min 9.5 %
Aroma (end of boil) Simcoe 15 g 15 min 13.2 %
Aroma (end of boil) Citra 15 g 15 min 12 %
Dry Hop Citra 50 g 7 day(s) 12 %
Dry Hop Simcoe 15 g 7 day(s) 13.2 %
Dry Hop Amarillo 23 g 7 day(s) 9.5 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 11.5 g ---

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