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Swierzak

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 18 %/h
    Evaporation rate
  • 32.1 liter(s)
    Boil size
  • 16 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 78 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 25.6 liter(s)
    Mash size
  • 32 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min

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Fermentables

14.5 BLG
6% ABV
5.8 SRM
Type Name Amount Yield EBC
Grain Maris Otter Crisp 5 kg 78.1% 83 % 6
Grain Briess - Wheat Malt, White 1 kg 15.6% 85 % 5
Grain Abbey Malt Weyermann 0.4 kg 6.3% 75 % 45
Sum 6.4 kg

Hops

42 IBU

Bitterness ratio 0.71 Bitter

Use for Name Amount Time Alpha acid
Boil Azacca 20 g 10 min 13 %
Boil Motueka 20 g 10 min 7.7 %
Boil Azacca 20 g 5 min 13 %
Boil Motueka 20 g 5 min 7.7 %
Boil Azacca 20 g 0 min 13 %
Boil Motueka 20 g 0 min 7.7 %
Whirlpool Azacca 40 g 20 min 13 %
Whirlpool Motueka 40 g 20 min 7.7 %
Dry Hop Azacca 75 g 2 day(s) 13 %
Dry Hop Motueka 75 g 2 day(s) 7.7 %

Yeasts

Name Type Form Amount Laboratory
crossmyloof brew FOUR Ale Slant 200 ml ---

Extras

Type Name Amount Use for Time
Water Agent Campden tablet 7.5 g Mash 60 min
Water Agent AMS 6.6 g Mash 60 min
Water Agent DWB 37 g Mash 60 min

Notes

  • 27 litrów wody do zacierania i do tego 4.6ml AMS + 25.6g DWB + 5g CT. Wysladzanie 12 litrow wody i do tego 2ml AMS + 11.4g DWB + 2.5g CT
    Jun 4, 2020, 4:15 AM
  • PH zacieru było trochę za duże dodałem 2ml lactic acid. Na poczatku PH bylo ok 5.5 po dodaniu kwasu ustawilo sie na 5.29 - 5.32 dwa odczyty z doch PH metrow.
    Jun 4, 2020, 3:01 PM
  • Po wyłączeniu palnika chmiel wsypany i przetrzymany 10min co jakiś czas mieszając. Whirlpool 20min też co jakiś czas mieszając. Whirlpool start od 78 i spadło do ok 72.
    Jun 4, 2020, 6:20 PM

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