PL | EN
Batch size
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20.5 liter(s)Expected quantity of finished beer
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150 minBoil time
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10 %/hEvaporation rate
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29.5 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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68.7 %Mash efficiency
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2.83 liter(s) / kgLiquor-to-grist ratio
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21.4 liter(s)Mash size
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28.9 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 60 min |
68 C | 30 min |
72 C | 30 min |
77 C | 5 min |
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StatusBrewed
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FINISHED
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RIS V4 #30
Pietro created 2835 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Bruntal - pilzneński | 0.8 kg 8.6% | 81 % | 4 |
Grain | Bruntal - pszeniczny | 0.4 kg 4.3% | 83 % | 5 |
Grain | Weyermann - Caramunich I | 0.5 kg 5.4% | 73 % | 90 |
Grain | Chateau - Crystal | 0.2 kg 2.2% | 78 % | 150 |
Liquid Extract | ekstrakt słodowy ciemny WES | 1.7 kg 18.4% | 90 % | 620 |
Grain | Chateau - Special B Malt | 0.5 kg 5.4% | 77 % | 350 |
Grain | Weyermann - Chocolate Wheat | 0.4 kg 4.3% | 74 % | 900 |
Grain | Viking - Roasted rye | 0.3 kg 3.2% | 70 % | 1000 |
Grain | Rye, Flaked | 0.4 kg 4.3% | 78.3 % | 4 |
Grain | Weyermann - Munich Malt II | 1 kg 10.8% | 80 % | 23 |
Grain | Strzegom Czekoladowy jasny | 0.05 kg 0.5% | 68 % | 400 |
Grain | Bruntal - pilzneński | 3 kg 32.4% | 81 % | 4 |
Sum | 9.25 kg |
Hops
Bitterness ratio 0.95 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 100 g | 60 min | 11 % |
Boil | Hallertau Mittelfruh | 10 g | 30 min | 4.7 % |
Boil | Simcoe | 30 g | 30 min | 13.2 % |
Boil | Challenger | 18 g | 30 min | 5.8 % |
Boil | Fuggles | 10 g | 30 min | 4.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Danstar - Nottingham | Ale | Slant | 300 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Flavor | płatki whisky | 50 g | Secondary | 26 day(s) |
Flavor | płatki sherry oloroso | 50 g | Secondary | 26 day(s) |
Other | difosforan amonowy | 4 g | Boil | 30 min |
Notes
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na cichą fermentację dodanie płatków dębowych po sherry oloroso i whisky (osobno) do 2 fermentorów po ok 10 L na ok. 21-26 dni
Oct 21, 2016, 8:39 PM