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  • 11
    Gravity BLG
  • 29
    IBU
  • 4.4 %
    ABV
  • 4.2
    SRM
  • All Grain
    Type
  • Fruit Beer
    Style
  • wariat
    Brewer
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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

Steps

Temp Time
58 C 5 min
62 C 30 min
72 C 60 min
78 C 10 min

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Fermentables

11 BLG
4.4% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Zero 3 kg 56.6% 79 % 6
Grain Viking Golden Ale 1 kg 18.9% 80 % 12
Adjunct Pulpa z Marakui 1 kg 18.9% 22 % 0
Adjunct Milk Sugar (Lactose) 0.3 kg 5.7% 76.1 % 0
Sum 5.3 kg

Hops

29 IBU

Bitterness ratio 0.66 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 20 g 60 min 13.5 %
Aroma (end of boil) Vic Secret 20 g 0 min 16.3 %
Dry Hop Vic Secret 30 g 5 day(s) 16.3 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 30 ml FM

Extras

Type Name Amount Use for Time
Fining Whirlfloc T (1szt ~2g) 2 g Boil 10 min

Notes

  • Przerwa w 72°C przez 60 minut i dłużej jeśli gęstość będzie rosła co najmniej 1° na 10 minut

    Pulpa Mango do fermentora na burzliwą, zapisana w surowcach bo to przecież fermentuje, więc chodzi o szacowanie ekstraktu początkowego

    Z tego samego powodu laktoza, która do gara na ostatnie 20 minut gotowania.
    Jun 9, 2019, 10:34 PM

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