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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10 %/hEvaporation rate
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25.3 liter(s)Boil size
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10 %Boil loss
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13.6Pre-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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18 liter(s)Mash size
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24 liter(s)Total mash volume
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pale Ale malt | 4.5 kg 75% | 80 % | 5 |
Grain | Strzegom Monachijski typ II | 1 kg 16.7% | 79 % | 22 |
Grain | Strzegom Karmel 150 | 0.3 kg 5% | 75 % | 150 |
Grain | Strzegom Karmel 300 | 0.2 kg 3.3% | 70 % | 299 |
Sum | 6 kg |
Hops
Bitterness ratio 0.4 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau | 30 g | 60 min | 4.5 % |
Boil | Simcoe | 15 g | 15 min | 13.2 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
gęstwa IPA | Ale | Slant | 150 ml | własne |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | imbir | 150 g | Boil | 15 min |
Spice | imbir | 100 g | Bottling | --- |
Notes
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Imbir do butelkowania:
Wywar z imbiru użyty jako woda do refermentacji
Jul 12, 2020, 3:39 PM -
Zacieranie:
15l wody 65C 60 min
Mash out 78C 10 min
Wysładzanie:
12-18 l do ok 13 blg
Jul 12, 2020, 3:42 PM