PL | EN
Batch size
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16 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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20.2 liter(s)Boil size
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2.5 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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2.5 %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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12 liter(s)Mash size
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16 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64.5 C | 15 min |
67 C | 45 min |
75 C | 2 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Best Pilsen Malt | 2.5 kg 62.5% | 80.5 % | 3.5 |
Grain | Munich Malt | 0.25 kg 6.3% | 80 % | 15 |
Grain | Best Maltz Cara Munich Type I | 0.25 kg 6.3% | 75 % | 90 |
Grain | Weyermann - Abbey Malt | 1 kg 25% | 50 % | 45 |
Sum | 4 kg |
Hops
Bitterness ratio 0.36 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 6 g | 60 min | 8.4 % |
Boil | Styrian Goldings | 20 g | 15 min | 3.7 % |
Boil | Huell Melon | 10 g | 15 min | 9.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
WLP550 - Belgian Ale Yeast | Ale | Culture | 50 g | White Labs |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | Whirlfloc | 2 g | Boil | 10 min |