PL | EN
Batch size
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17 liter(s)Expected quantity of finished beer
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65 minBoil time
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10 %/hEvaporation rate
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21.7 liter(s)Boil size
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10 %Boil loss
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17.1Pre-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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2.75 liter(s) / kgLiquor-to-grist ratio
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18.1 liter(s)Mash size
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24.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 45 min |
72 C | 15 min |
78 C | 1 min |
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StatusBrewed
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FINISHED
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HOPPY BELG X3 CITRA DRY HOP
asdsnihd created 2280 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4.5 kg 68.2% | 80 % | 5 |
Grain | Strzegom Monachijski typ I | 1.5 kg 22.7% | 79 % | 16 |
Grain | Abbey Malt Weyermann | 0.3 kg 4.5% | 75 % | 45 |
Grain | Carabelge | 0.3 kg 4.5% | 80 % | 30 |
Sum | 6.6 kg |
Hops
Bitterness ratio 0.67 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 25 g | 50 min | 9.5 % |
Boil | Mosaic | 15 g | 50 min | 10 % |
Boil | Mosaic | 35 g | 12 min | 10 % |
Aroma (end of boil) | Cascade | 25 g | 0 min | 6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM26 Belgijskie Pagórki | Ale | Slant | 200 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Sugar | 1000 g | Primary | 5 day(s) |