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RAUCHWEIZEN III

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.9 liter(s)
    Boil size
  • 8 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.2 liter(s)
    Mash size
  • 17.2 liter(s)
    Total mash volume

Steps

Temp Time
42 C 15 min
64 C 50 min
72 C 15 min
78 C 5 min

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Fermentables

11.4 BLG
4.6% ABV
5.5 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2 kg 50% 85 % 4
Grain Wędzony bukiem 1.5 kg 37.5% 82 % 10
Grain Melanoidynowy 0.5 kg 12.5% 80 % 39
Sum 4 kg

Hops

20 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 50 g 35 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 40 ml Fermentum Mobile

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