PL | EN
#110 Brett English Barley Wine
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23.8Gravity BLG
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52IBU
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10.9 %ABV
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10.1SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/49c2c2f6110e12dcb3cb3a2df37cdcfd.png)
Batch size
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16 liter(s)Expected quantity of finished beer
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120 minBoil time
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5 %/hEvaporation rate
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20.2 liter(s)Boil size
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10 %Boil loss
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21.8Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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2.5 liter(s) / kgLiquor-to-grist ratio
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21.3 liter(s)Mash size
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29.8 liter(s)Total mash volume
Steps
Temp | Time |
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68 C | 90 min |
76 C | 15 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Viking Pale Ale | 5 kg 58.8% | 80 % | 5 |
Grain | Wiedeński Weyermann | 2 kg 23.5% | 79 % | 10 |
Grain | Monachijski Weyermann | 1 kg 11.8% | 80 % | 16 |
Grain | Abbey Malt Weyermann | 0.5 kg 5.9% | 75 % | 45 |
Sum | 8.5 kg |
Hops
Bitterness ratio 0.52 Bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Challenger | 50 g | 60 min | 7.4 % |
Boil | Challenger | 50 g | 20 min | 7.4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Safale S-04 | Ale | Dry | 11 g | Safale |
Wyeast - Brettanomyces bruxellensis | Ale | Liquid | 100 ml | Wyeast Labs |