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Roggenbier

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    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

Steps

Temp Time
44 C 20 min
64 C 40 min
72 C 20 min
79 C 0 min
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Fermentables

14 BLG
9.9 SRM
Type Name Amount Yield EBC
Grain Żytni 3 kg 60% 85 % 8
Grain Strzegom Monachijski typ I 1 kg 20% 79 % 16
Grain Strzegom Pilzneński 0.75 kg 15% 80 % 4
Grain weyermann caramunich 0.25 kg 5% 73 % 90
Sum 5 kg

Hops

23 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertauer Tradition 25 g 60 min 6.1 %
Boil Hallertauer Tradition 15 g 15 min 6.1 %

Yeasts

Name Type Form Amount Laboratory
FM41 Wheat Slant 1 ml Fermentum Mobile

Notes

  • Powered by Dorota Chrapek
    Nov 2, 2016, 8:49 PM

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