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Gruit

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Batch size

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

Mash information

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

Steps

Temp Time
66 C 60 min

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Fermentables

18.4 BLG
27.3 SRM
Type Name Amount Yield EBC
Grain Pale Malt (2 Row) Bel 4.225 kg 85.3% 80 % 7
Grain Caramel/Crystal Malt - 120L 0.16 kg 3.2% 72 % 319
Grain Caramel/Crystal Malt - 60L 0.15 kg 3% 74 % 159
Grain Briess - Munich Malt 10L 0.15 kg 3% 77 % 25
Grain Oats, Flaked 0.15 kg 3% 80 % 1
Grain Roasted Barley 0.12 kg 2.4% 55 % 799
Sum 4.955 kg

Yeasts

Name Type Form Amount Laboratory
Wyeast - London ESB Ale Ale Liquid 10 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Herb Bog Myrtle (Sweet Gale) 0.65 g Boil 10 min
Herb Heather 18 g Boil 60 min
Herb Heather 18 g Boil 0 min
Herb Mugwort 18 g Boil 60 min
Herb Mugwort 9 g Boil 20 min

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