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Catarina

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 20.3 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

11 BLG
4.4% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.5 kg 55.6% 80 % 5
Grain Pszeniczny 2 kg 44.4% 85 % 4
Sum 4.5 kg

Yeasts

Name Type Form Amount Laboratory
Lactobacillus plantarum Ale Culture 20 g Sanprobi IBS
Safale US-05 Ale Slant 100 ml Fermentis

Extras

Type Name Amount Use for Time
Other Maliny 1600 g Secondary 14 day(s)
Water Agent kwas mlekowy 5.3 g Mash 60 min
Water Agent kwas mekowy 5.5 g Mash 0 min

Notes

  • Kwas mlekowy do zacierania i wysładzania.
    Jul 1, 2019, 2:58 PM

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