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Po godzinach

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18.3 liter(s)
    Mash size
  • 24.4 liter(s)
    Total mash volume

Steps

Temp Time
55 C 5 min
66 C 40 min
72 C 20 min
76 C 0 min

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Fermentables

12.1 BLG
4.9% ABV
11.3 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4 kg 65.6% 81 % 4
Grain Strzegom Monachijski typ I 1.5 kg 24.6% 79 % 16
Grain Karmelowy Czerwony 0.5 kg 8.2% 75 % 59
Grain Jęczmień palony 0.1 kg 1.6% 55 % 985
Sum 6.1 kg

Hops

22 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil sybilla 20 g 60 min 6.7 %
Boil sybilla 20 g 30 min 6.7 %
Boil sybilla 10 g 5 min 6.7 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Dry 13.75 g Safale

Notes

  • Po zakończeniu zacierania w temperaturze 72°C (po negatywnej próbie jodowej) dodajemy jęczmień prażony i podgrzewamy do temperatury 76°C.
    Aug 12, 2017, 3:31 PM

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