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Dyniowo-szarlotkowe

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.2 liter(s)
    Mash size
  • 21.6 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
78 C 5 min

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Fermentables

14.5 BLG
6% ABV
4.8 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Bestt Pale Ale 5.4 kg 100% 80.5 % 6
Sum 5.4 kg

Hops

28 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Elixir 35 g 60 min 5 %
Boil Elixir 35 g 15 min 5 %
Aroma (end of boil) Styrian Dragon 30 g 1 min 7.2 %

Yeasts

Name Type Form Amount Laboratory
FM50 Kłosy Kansas Ale Liquid 20 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other dynia pieczona z przyprawami 2100 g Boil 30 min
Spice cynamon 5 g Boil 30 min
Spice imbir 5 g Boil 30 min
Spice gałka muszkatołowa 10 g Boil 30 min
Spice szafran 10 g Boil 30 min
Spice kurkuma 10 g Boil 30 min
Spice papryczka chill (ostra) 5 g Boil 30 min
Spice goździki 10 g Boil 30 min
Other jabłka pieczone z przyprawą szarlotkową 1600 g Boil 30 min

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