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projekt Świąteczne #1 - Browar...

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Batch size

  • 16 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.2 liter(s)
    Mash size
  • 21.6 liter(s)
    Total mash volume

Steps

Temp Time
55 C 10 min
69 C 45 min
72 C 15 min
78 C 10 min

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Fermentables

16.6 BLG
38.4 SRM
Type Name Amount Yield EBC
Grain pale ale Viking Malt 3 kg 49.9% 79 % 8
Grain bursztynowy cookie Viking Malt 1 kg 16.6% 72 % 60
Grain jęczmień prażony Viking Malt 0.2 kg 3.3% 1 % 1000
Grain czekoladowy ciemny Viking Malt 0.3 kg 5% 1 % 1200
Grain pszeniczny Viking Malt 0.3 kg 5% 81 % 5
Grain płatki owsiane błyskawiczne 0.6 kg 10% 50 % 3
Sugar Miód gryczany 0.5 kg 8.3% --- % ---
Sugar cukier 0.111 kg 1.8% --- % ---
Sum 6.011 kg

Hops

32 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Junga (PL) - granulat 20 g 60 min 12.5 %
Boil Lubelski (PL) - granulat 20 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale S-04 Ale Slant 500 ml ---

Extras

Type Name Amount Use for Time
Flavor Skórka pomarańczy 100 g Boil 5 min
Spice Przyprawa do piernika Kamis 20 g Boil 5 min
Flavor Skórka pomarańczy 80 g Secondary 7 day(s)

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