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Dyniamit 2016

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 10 liter(s)
    Mash size
  • 12.5 liter(s)
    Total mash volume

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Fermentables

11.7 BLG
9.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 77.5% 80 % 4
Grain Weyermann - Carmunish typ I 0.25 kg 9.7% 70 % 90
Grain Strzegom Karmel 30 0.25 kg 9.7% 80 % 30
Sugar Cane (Beet) Sugar 0.08 kg 3.1% 100 % 0
Sum 2.58 kg

Hops

32 IBU

Bitterness ratio 0.62 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 10 g 60 min 12 %
Aroma (end of boil) Challenger 10 g 15 min 7 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 6 g Safale

Extras

Type Name Amount Use for Time
Flavor dynia 1000 g Mash 45 min
Spice cynamon 2 g Mash 45 min
Spice imbir 2 g Mash 45 min
Spice gałka muszkatołowa 2 g Mash 45 min
Spice goździki 2 g Mash 45 min
Fining mech irlandzki 2 g Mash 15 min

Notes

  • dynia upieczona z przyprawami w 180 st przez 1,5h
    Sep 29, 2016, 5:06 PM

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