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QAPA pl #2

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 45 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 15.6 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 8.8
    Pre-boil gravity BLG
  • 1 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
66 C 75 min
75 C 10 min

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Fermentables

9.5 BLG
3.7% ABV
6.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale Malt 2.2 kg 91.7% 80 % 15
Grain Acidulated (Weyermann) 0.2 kg 8.3% 65.2 % 8
Sum 2.4 kg

Hops

58 IBU

Bitterness ratio 1.53 Very bitter

Use for Name Amount Time Alpha acid
Boil Pulawski 15 g 30 min 7.5 %
Boil Zula 15 g 30 min 7 %
Boil Hallertauer Tradition 10 g 15 min 3.8 %
Boil Pulawski 10 g 15 min 7.5 %
Boil Zula 10 g 15 min 7 %
Boil Hallertauer Tradition 10 g 5 min 3.8 %
Boil Pulawski 10 g 5 min 7.5 %
Boil Zula 10 g 5 min 7 %
Boil Hallertauer Tradition 10 g 0 min 3.8 %
Boil Pulawski 10 g 0 min 7.5 %
Boil Zula 10 g 0 min 7 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss Kveik Ale Liquid 50 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Gips (Calcium Sulfate) 4 g Mash 60 min
Water Agent Siarczan Magnezu (MgSO4) 4 g Mash 60 min
Water Agent Chlorek Wapnia 2.87 g Mash 60 min
Water Agent Phosphoric Acid 85% 1.27 g Mash 60 min
Water Agent Sól 1.24 g Mash 60 min

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