PL | EN
Batch size
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22 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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30.3 liter(s)Boil size
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10 %Boil loss
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11.2Pre-boil gravity BLG
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10 %Trub loss
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5 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15.6 liter(s)Mash size
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20.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 45 min |
72 C | 15 min |
78 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | BESTMALZ - Best Pilsen | 3.2 kg 61.5% | 80.5 % | 4 |
Grain | Strzegom Monachijski typ I | 1.5 kg 28.8% | 79 % | 32 |
Grain | Abbey Malt Weyermann | 0.5 kg 9.6% | 75 % | 45 |
Sum | 5.2 kg |
Hops
Bitterness ratio 0.2 Sweet
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau | 15 g | 60 min | 4.5 % |
Boil | Saaz (Czech) aromat | 15 g | 20 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
fermentis t 58 | Ale | Dry | 11.5 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Fining | mech irlandzki | 5 g | Boil | 5 min |