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Regionalne Ale

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

11.2 BLG
4.5% ABV
7.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 58.8% 80 % 5
Grain Strzegom Karmel 600 0.1 kg 2% 68 % 601
Grain Pilzneński 2 kg 39.2% 81 % 4
Sum 5.1 kg

Hops

31 IBU

Bitterness ratio 0.69 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 10 g 50 min 13.5 %
Boil Lublin (Lubelski) 25 g 50 min 4 %
Aroma (end of boil) Lublin (Lubelski) 60 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 100 ml Danstar

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