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#033 Belgian Pale Ale

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 18 %/h
    Evaporation rate
  • 14.3 liter(s)
    Boil size
  • 13 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 8 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 8.3 liter(s)
    Mash size
  • 11 liter(s)
    Total mash volume

Steps

Temp Time
64 C 40 min
72 C 20 min
78 C 10 min

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Fermentables

13.3 BLG
5.5% ABV
9.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1.3 kg 47.3% 80 % 5
Grain Strzegom Monachijski typ I 0.5 kg 18.2% 79 % 16
Grain Strzegom Monachijski typ II 0.2 kg 7.3% 79 % 22
Grain Abbey Malt Weyermann 0.6 kg 21.8% 75 % 45
Grain Carabelge 0.15 kg 5.5% 80 % 30
Sum 2.75 kg

Hops

24 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 10 g 60 min 9.6 %
Boil Saaz (Czech Republic) 15 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM26 Belgijskie Pagórki Ale Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining whirfloc t 1 g Boil 10 min

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