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  3. Tasmanian Red Ale 13 BLG III

Tasmanian Red Ale 13 BLG III

0
  • 13.8
    Gravity BLG
  • 20
    IBU
  • 5.7 %
    ABV
  • 11.8
    SRM
  • All Grain
    Type
  • ---
    Style
  • Yazuor
    Brewer
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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.7 liter(s) / kg
    Liquor-to-grist ratio
  • 19.5 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
66 C 40 min
72 C 20 min
78 C 10 min

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Fermentables

13.8 BLG
5.7% ABV
11.8 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Ale Malt 3.8 kg 72% 85 % 7
Grain Weyermann - Carared 0.3 kg 5.7% 75 % 45
Grain Strzegom Monachijski typ I 1 kg 18.9% 79 % 16
Grain Jęczmień palony 0.08 kg 1.5% 55 % 1100
Grain Biscuit Malt 0.1 kg 1.9% 79 % 45
Sum 5.28 kg

Hops

20 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Topaz 5 g 60 min 17 %
Boil Topaz 10 g 10 min 17 %
Boil Topaz 15 g 5 min 17 %
Aroma (end of boil) Topaz 20 g 0 min 17 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Fining Whirfloc 1 g Boil 5 min

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