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German Lager

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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
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 30 min
72 C 30 min

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Fermentables

11.2 BLG
4.5% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2.2 kg 50% 82 % 4
Grain Viking Pale Ale malt 2.2 kg 50% 80 % 5
Sum 4.4 kg

Hops

23 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 15 g 60 min 11 %
Aroma (end of boil) Tradition 20 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
Saflager W 34/70 Lager Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Fining irish moss 5 g Boil 10 min

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