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Roggen z dynią

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 26.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    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 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

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Fermentables

13.1 BLG
5.3% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Bohemian Pilsner Malt 2.5 kg 50% 81 % 4
Grain Żytni 2.5 kg 50% 85 % 8
Sum 5 kg

Hops

23 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Mandarina Bavaria 20 g 30 min 10 %
Boil Mandarina Bavaria 30 g 5 min 10 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 3068 Weihenstephan Weizen Ale Liquid 200 ml wyeast

Extras

Type Name Amount Use for Time
Flavor dynia 2000 g Mash 70 min

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