PL | EN
Batch size
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19 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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24.1 liter(s)Boil size
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10 %Boil loss
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15.2Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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19.5 liter(s)Mash size
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26 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
65 C | 60 min |
76 C | 5 min |
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StatusBrewed
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PRIMARY
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Munich Malt | 3.25 kg 50% | 78 % | 18 |
Grain | Słód Wędzony Steinbach | 2.8 kg 43.1% | 80 % | 5 |
Grain | Strzegom Karmel 150 | 0.45 kg 6.9% | 75 % | 150 |
Sum | 6.5 kg |
Hops
Bitterness ratio 0.5 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Simcoe | 10 g | 60 min | 14.4 % |
Boil | Tradition | 30 g | 60 min | 6 % |
Aroma (end of boil) | Hallertau Mittelfruh | 10 g | 10 min | 4.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - 2278 Czech Pils | Lager | Liquid | 200 ml | Wyeast Labs |
Notes
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Woda kranowa 30.7L -> 3ml kwas mlekowy
Oct 31, 2024, 4:39 PM