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Wichtus # 2

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Batch size

  • 13 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 17.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 9.6 liter(s)
    Mash size
  • 12.8 liter(s)
    Total mash volume

Steps

Temp Time
55 C 10 min
63 C 60 min

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Fermentables

11.7 BLG
4.7% ABV
3.4 SRM
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

18 IBU

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

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