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RIS #2

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 120 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 15.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 60 %
    Mash efficiency
  • 2.6 liter(s) / kg
    Liquor-to-grist ratio
  • 21.1 liter(s)
    Mash size
  • 29.2 liter(s)
    Total mash volume

Steps

Temp Time
68 C 90 min
78 C 10 min

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Fermentables

24.6 BLG
11.4% ABV
53.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 61.7% 80 % 5
Grain Strzegom Monachijski typ II 1 kg 12.3% 79 % 22
Grain Oats, Flaked 0.8 kg 9.9% 80 % 2
Grain Weyermann - Chocolate Wheat 0.58 kg 7.2% 74 % 788
Grain Weyermann - Dehusked Carafa III 0.23 kg 2.8% 70 % 1024
Grain Weyermann - Melanoiden Malt 0.25 kg 3.1% 81 % 53
Grain Brown Malt (British Chocolate) 0.175 kg 2.2% 70 % 128
Grain Weyermann - Dehusked Carafa II 0.075 kg 0.9% 70 % 837
Sum 8.11 kg

Hops

52 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 50 g 60 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
WLP090 Ale Slant 200 ml ---

Extras

Type Name Amount Use for Time
Fining Whirlfloc-T 1.5 g Boil 10 min
Water Agent CaCl 3 g Mash 60 min
Water Agent Kwas Mlekowy 5 g Mash 60 min

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