PL | EN
Batch size
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20 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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25.3 liter(s)Boil size
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10 %Boil loss
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15.7Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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21.2 liter(s)Mash size
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28.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
52 C | 10 min |
62 C | 30 min |
69 C | 30 min |
75 C | 15 min |
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Brewlog is empty
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IP N 07/23/XI
IP Cezary created 395 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Wiedeński | 5.4 kg 76.5% | 79 % | 10 |
Grain | Viking Malt Smoked Peat | 1 kg 14.2% | 81 % | 10 |
Grain | Viking Malt Karmel 200 | 0.33 kg 4.7% | 75 % | 150 |
Grain | Viking Malt Cookie | 0.33 kg 4.7% | 72 % | 50 |
Sum | 7.06 kg |
Hops
Bitterness ratio 0.34 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Bravo | 10 g | 10 min | 15.5 % |
Boil | Columbus/Tomahawk/Zeus | 10 g | 10 min | 15.5 % |
Aroma (end of boil) | Mosaic | 10 g | 3 min | 10 % |
Aroma (end of boil) | Amarillo | 0 g | 0 min | 9.5 % |
Aroma (end of boil) | Strata | 10 g | 3 min | 13.6 % |
Boil | Hallertau Blanc | 30 g | 10 min | 11 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Saflager S-23 | Lager | Dry | 11.5 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | Burak czerwony | 500 g | Mash | 30 min |
Herb | Hibiskus | 1 g | Boil | 20 min |
Water Agent | Płatki owsiane | 50 g | Boil | 5 min |