PL | EN
#135 Syndrom kłamcy
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12.1Gravity BLG
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20IBU
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4.9 %ABV
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3.3SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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19.1 liter(s)Expected quantity of finished beer
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60 minBoil time
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6 %/hEvaporation rate
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21.4 liter(s)Boil size
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1 %Boil loss
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11.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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4.25 liter(s) / kgLiquor-to-grist ratio
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16.8 liter(s)Mash size
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20.7 liter(s)Total mash volume
Steps
Temp | Time |
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65 C | 40 min |
72 C | 20 min |
75.6 C | 5 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Słód pilzneński | 3.75 kg 94.9% | 80 % | 3.5 |
Grain | Słód wiedeński | 0.2 kg 5.1% | 78 % | 8 |
Sum | 3.95 kg |
Hops
Bitterness ratio 0.41 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Aroma (end of boil) | Hallertau Tango DE 2021 | 35 g | 10 min | 12.5 % |
Dry Hop | Hallertau Tango DE 2021 | 15 g | 3 day(s) | 12.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM53 Voss kveik | Ale | Liquid | 30 ml | Fermentum Mobile |