PL | EN
Batch size
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13 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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17.2 liter(s)Boil size
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10 %Boil loss
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11.4Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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9.6 liter(s)Mash size
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12.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
55 C | 10 min |
63 C | 60 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Słód pilzeński STRZEGOM | 1 kg 31.3% | 85 % | 4 |
Grain | Pszeniczny | 1.2 kg 37.5% | 85 % | 4 |
Grain | Płatki pszeniczne | 0.8 kg 25% | 85 % | 3 |
Grain | Płatki owsiane | 0.2 kg 6.3% | 85 % | 3 |
Sum | 3.2 kg |
Hops
Bitterness ratio 0.38 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 10 g | 50 min | 10 % |
Boil | Styrian Golding | 20 g | 5 min | 3.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - Belgian Abbey 1214 | Ale | Liquid | 120 ml | Wyeast |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | kolendra | 5 g | Boil | 15 min |
Spice | skórka pomaranczy - starta | 15 g | Boil | 10 min |
Spice | kolendra | 5 g | Boil | 5 min |