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Rabarbiozo

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Batch size

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

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 10.8 liter(s)
    Mash size
  • 14.4 liter(s)
    Total mash volume

Steps

Temp Time
62 C 20 min
72 C 40 min
76 C 0 min

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Fermentables

9.3 BLG
7.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 55.6% 81 % 4
Grain Weyermann pszeniczny jasny 1 kg 27.8% 80 % 6
Grain Melanoidynowy 60-80 EBC Weyermann 0.4 kg 11.1% 75 % 70
Grain Weyermann - Acidulated Malt 0.2 kg 5.6% 80 % 6
Sum 3.6 kg

Hops

19 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 10 g 45 min 11 %
Boil Iunga 5 g 15 min 11 %
Boil Lublin (Lubelski) 10 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 100 ml ---

Extras

Type Name Amount Use for Time
Flavor Rabarbar 180 g Boil 60 min
Fining Mech irlandzki 4 g Boil 15 min
Flavor Rabarbar 200 g Secondary 10 day(s)

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