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Latte Nero PK

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 21.6 liter(s)
    Total mash volume

Steps

Temp Time
55 C 5 min
66 C 60 min
76 C 5 min

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Fermentables

12.9 BLG
5.2% ABV
46.2 SRM
Type Name Amount Yield EBC
Grain Pale Ale Best 2.5 kg 50.5% 80 % 6
Grain Münchner Malz Best 0.3 kg 6.1% 78 % 20
Grain Special X Best 0.3 kg 6.1% 75 % 350
Grain Chocolate Best 0.3 kg 6.1% 75 % 900
Grain Carafa Special typ II Best 0.4 kg 8.1% 65 % 1100
Grain Barley, Flaked 0.5 kg 10.1% 70 % 4
Grain Oats, Flaked 0.5 kg 10.1% 80 % 2
Sugar Milk Sugar (Lactose) 0.1 kg 2% 76.1 % 0
Liquid Extract sinamar 0.05 kg 1% --- % 5000
Sum 4.95 kg

Hops

26 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 30 g 60 min 5.7 %
Boil East Kent Goldings 20 g 15 min 5.7 %
Boil Fuggles 10 g 15 min 2.4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 1728 Scottish Ale Ale Liquid 200 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Other Wyeast Nutrient 1 g Boil 10 min

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