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#21 bitter

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 1 %/h
    Evaporation rate
  • 22.2 liter(s)
    Boil size
  • 0 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 1 liter(s) / kg
    Liquor-to-grist ratio
  • 2 liter(s)
    Mash size
  • 4 liter(s)
    Total mash volume

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Fermentables

11.7 BLG
4.7% ABV
10.9 SRM
Type Name Amount Yield EBC
Liquid Extract Bruntal ekstrakt słodowy jasny 1.7 kg 45.8% 81 % 26
Grain Caraaroma 0.19 kg 5.1% 78 % 350
Grain Strzegom Monachijski typ II 0.22 kg 5.9% 79 % 22
Grain Viking Wheat Malt 0.43 kg 11.6% 83 % 5
Grain Viking Pilsner malt 1.17 kg 31.5% 82 % 4
Sum 3.71 kg

Hops

38 IBU

Bitterness ratio 0.81 Very bitter

Use for Name Amount Time Alpha acid
Boil Iunga 16 g 60 min 11.5 %
Boil Magnum 10 g 60 min 11 %
Aroma (end of boil) Lublin (Lubelski) 35 g 5 min 4 %
Aroma (end of boil) Lublin (Lubelski) 35 g 0 min 4 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - Nottingham Ale Dry 11.5 g ---

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