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LasKwasDynias

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
63 C 40 min
73 C 30 min

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Fermentables

10.7 BLG
4.3% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Weyermann pszeniczny jasny 2.5 kg 54.3% 80 % 6
Grain Pilzneński 2 kg 43.5% 81 % 4
Adjunct Rice Hulls 0.1 kg 2.2% 2 % 0
Sum 4.6 kg

Hops

8 IBU

Bitterness ratio 0.19 Sweet

Use for Name Amount Time Alpha acid
Boil Sybilla 15 g 60 min 3.5 %
Aroma (end of boil) Sybilla 15 g 10 min 3.5 %

Extras

Type Name Amount Use for Time
Flavor Dynia pieczona 2000 g Mash ---
Spice Kolenda 20 g Boil 15 min
Spice Sól Himalajska 20 g Boil 15 min

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