PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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80 minBoil time
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7 %/hEvaporation rate
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25.1 liter(s)Boil size
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10 %Boil loss
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15.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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68 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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23.1 liter(s)Mash size
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29.7 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
63 C | 45 min |
68 C | 15 min |
76 C | 1 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 5 kg 70.4% | 80 % | 5 |
Grain | Viking Vienna Malt | 1 kg 14.1% | 79 % | 7 |
Grain | Karmelowy Czerwony | 0.2 kg 2.8% | 75 % | 59 |
Grain | Strzegom Karmel 300 | 0.4 kg 5.6% | 70 % | 299 |
Sugar | Brown Sugar, Light | 0.5 kg 7% | 100 % | 16 |
Sum | 7.1 kg |
Hops
Bitterness ratio 0.26 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Perle | 30 g | 60 min | 7 % |
Boil | Spalt | 10 g | 10 min | 5.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM26 Belgijskie Pagórki | Ale | Liquid | 2000 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | cukier | 500 g | Boil | 10 min |
Fining | whirlflock t | 1.25 g | Boil | 15 min |