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Hazy PA - Hallertau Blanc

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 75 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 16.6 liter(s)
    Boil size
  • 3 %
    Boil loss
  • 9.3
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 3.4 liter(s) / kg
    Liquor-to-grist ratio
  • 8.8 liter(s)
    Mash size
  • 11.3 liter(s)
    Total mash volume

Steps

Temp Time
66 C 40 min
72 C 40 min
76 C 10 min

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Fermentables

11.7 BLG
4.7% ABV
4.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 1 kg 38.8% 80 % 5
Grain Strzegom Pilzneński 0.5 kg 19.4% 80 % 4
Grain Wheat Malt, Dark 0.5 kg 19.4% 80 % 18
Grain Oats, Flaked 0.4 kg 15.5% 80 % 2
Grain Carahell 0.125 kg 4.9% 77 % 26
Grain Weyermann - Acidulated Malt 0.05 kg 1.9% 80 % 6
Sum 2.575 kg

Hops

46 IBU

Bitterness ratio 0.98 Very bitter

Use for Name Amount Time Alpha acid
Boil Summit 10 g 60 min 14.3 %
Boil Hallertau Blanc 20 g 15 min 9 %
Aroma (end of boil) Hallertau Blanc 20 g 0 min 9 %
Dry Hop Hallertau Blanc 60 g 3 day(s) 9 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 100 ml Safale

Extras

Type Name Amount Use for Time
Water Agent gips piwowarski 2 g Mash 60 min
Water Agent Witamina C 2 g Bottling ---

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