PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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60 minBoil time
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20 %/hEvaporation rate
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26.4 liter(s)Boil size
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5 %Boil loss
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10Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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13.7 liter(s)Mash size
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18.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 20 min |
62 C | 30 min |
72 C | 30 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód pszeniczny jasny Viking Malt | 2.5 kg 54.9% | 80 % | --- |
Grain | Słód bursztynowy Viking Malt | 0.4 kg 8.8% | 80 % | --- |
Grain | Słód pale ale Viking Malt | 1.5 kg 33% | 80 % | --- |
Grain | Słód zakwaszający Weyermann® | 0.15 kg 3.3% | 80 % | --- |
Sum | 4.55 kg |
Hops
Bitterness ratio 0.29 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Aroma (end of boil) | Sybilla | 25 g | 30 min | 6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM41 Gwoździe i Banany | Wheat | Liquid | 30 ml | Fermentum Mobile |
Notes
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Po przerwie ferulowej zrobić korektę pH do 5,4
Nov 11, 2019, 8:01 PM -
Drożdże zadać do temperatury 12 stopni i podnieść do temperatury fermentacji 18 stopni
Nov 11, 2019, 8:32 PM