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#62 Belg w Serbii

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Batch size

  • 50 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 63.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 5 liter(s) / kg
    Liquor-to-grist ratio
  • 53.8 liter(s)
    Mash size
  • 64.5 liter(s)
    Total mash volume

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Fermentables

10.7 BLG
4.3% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 10 kg 93% 80 % 5
Grain Cookie 0.25 kg 2.3% 70 % 6
Grain Strzegom Monachijski typ II 0.5 kg 4.7% 79 % 22
Sum 10.75 kg

Hops

13 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 30 g 50 min 4.2 %
Boil Styrian Golding 50 g 30 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
Abbaye Ale Dry 22 g Lallemand

Notes

  • 18.03.2022 - warzenie
    Woda do zacierania 50L,
    10L wody do wysładzania.
    1.057 OG
    Mar 18, 2022, 9:45 PM
  • Wyszło 44L.
    Po 3 tygodniach fermentacji zlane na cichą. Zostało 40L
    Apr 7, 2022, 5:14 PM
  • Raczej nie polecam tych drożdży. Jeśli chodzi o suchary dużo lepiej sprawdziły się trappist bulldog B19.
    Jun 17, 2022, 3:29 PM

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