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NEIPA v. 2

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 16.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 13.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 15 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 16.6 liter(s)
    Mash size
  • 20.8 liter(s)
    Total mash volume

Steps

Temp Time
67 C 45 min
72 C 20 min
79 C 1 min

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Fermentables

16.6 BLG
7% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.5 kg 60.1% 80 % 4
Grain Pszeniczny 0.41 kg 9.9% 85 % 4
Grain Słód owsiany Fawcett 0.25 kg 6% 61 % 5
Grain Płatki pszeniczne 1 kg 24% 85 % 3
Sum 4.16 kg

Hops

13 IBU

Bitterness ratio 0.19 Sweet

Use for Name Amount Time Alpha acid
Whirlpool Citra 60 g 5 min 13.9 %
Dry Hop Citra 30 g 3 day(s) 12 %
Dry Hop Azacca 30 g 3 day(s) 13 %
Dry Hop HBC472 15 g 3 day(s) 9.3 %

Yeasts

Name Type Form Amount Laboratory
Verdant Ale Slant 100 ml Lallemand

Extras

Type Name Amount Use for Time
Water Agent Chlorek wapnia 5 g Mash 70 min
Water Agent Kwas mlekowy 3.5 g Mash 70 min

Notes

  • Kwas mlekowy dodany do zacierania - 1ml
    2.5ml/10l wody do wysładzania
    Feb 8, 2021, 8:01 PM

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