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Český Ležák Tmavý 2.0

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Batch size

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

Mash information

  • 70 %
    Mash efficiency
  • 3.65 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 21.4 liter(s)
    Total mash volume

Steps

Temp Time
52 C 15 min
70 C 30 min
72 C 15 min
78 C 10 min

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Fermentables

11.2 BLG
4.5% ABV
29.6 SRM
Type Name Amount Yield EBC
Grain Monachijski 3 kg 65.2% 80 % 16
Grain Pilzneński 1 kg 21.7% 81 % 4
Grain Strzegom Karmel 600 0.4 kg 8.7% 68 % 601
Grain Black 0.2 kg 4.3% 55 % 1200
Sum 4.6 kg

Hops

29 IBU

Bitterness ratio 0.64 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 23 g 60 min 8.8 %
Boil Saaz (Czech Republic) 15 g 15 min 4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast 2308 - Munich Lager Lager Slant 1000 ml Wyeast

Extras

Type Name Amount Use for Time
Fining Mech Irlandzki 4 g Boil 15 min

Notes

  • Zacieranie dekokcyjne jednowarowe. Przepis:
    - 52-50 st.C - 15 min
    dekokt 1/3 podgrzewam do 70-72 st.C - 20 min
    dekokt podgrzewam do wrzenia - 10 min
    - reszta cały czas w 52-50 st.C
    dekokt małymi porcjami wlewam do zacieru głównego
    - 70 st.C - 30 min
    - 72-68 st.C - 15 min, wsypujemy słód Black
    - 78 st.C - 10 min i filtracja.
    Mech irlandzki uwodniony przez 2 h
    Nov 4, 2017, 10:20 PM

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