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NORWEGIAN FARMHOUSE ALE

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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
  • 13.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 15.7 liter(s)
    Mash size
  • 21.5 liter(s)
    Total mash volume

Steps

Temp Time
69 C 420 min
78 C 10 min

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Fermentables

15.4 BLG
6.5% ABV
5.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4.8 kg 82.8% 81 % 4
Grain Strzegom Monachijski typ I 1 kg 17.2% 79 % 16
Sum 5.8 kg

Hops

16 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Mash Saaz (Czech Republic) 25 g 420 min 4.5 %
Boil Saaz (Czech Republic) 25 g 15 min 4.5 %
Boil Lublin (Lubelski) 25 g 90 min 4 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 30 ml Fermentum mobile

Extras

Type Name Amount Use for Time
Spice Jagody jałowca 25 g Mash 420 min
Spice Jagody jałowca 25 g Boil 15 min
Spice Jagody jałowca 50 g Secondary 10 day(s)

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