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Sour red brett

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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
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
63 C 60 min

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Fermentables

14 BLG
5.8% ABV
14.4 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 53.3% 80 % 5
Grain Strzegom Monachijski typ I 1 kg 17.8% 79 % 16
Grain Płatki owsiane 1.2 kg 21.3% 85 % 3
Grain Special B Malt 0.12 kg 2.1% 65.2 % 315
Grain Caramunich® typ I 0.21 kg 3.7% 73 % 80
Grain Carafa III 0.1 kg 1.8% 70 % 1034
Sum 5.63 kg

Hops

6 IBU

Bitterness ratio 0.11 Sweet

Use for Name Amount Time Alpha acid
First Wort Iunga 5 g 60 min 11 %

Yeasts

Name Type Form Amount Laboratory
Wlp 648 Ale Slant 900 ml White labs

Extras

Type Name Amount Use for Time
Other Bakterie 10 g Mash 24 min

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