PL | EN
BARLEYWINE v4 #111
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22.9Gravity BLG
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88IBU
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10.4 %ABV
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12.7SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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15.5 liter(s)Expected quantity of finished beer
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120 minBoil time
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20 %/hEvaporation rate
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23.1 liter(s)Boil size
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1.5 %Boil loss
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16.8Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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65.2 %Mash efficiency
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2.59 liter(s) / kgLiquor-to-grist ratio
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20 liter(s)Mash size
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27.7 liter(s)Total mash volume
Steps
Temp | Time |
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64 C | 70 min |
72 C | 30 min |
76 C | 7 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Mep©Ale | 6 kg 77.6% | 82.1 % | 6 |
Grain | Viking - żytni | 0.328 kg 4.2% | 81 % | 8 |
Grain | Viking - wiedeński | 0.8 kg 10.4% | 79 % | 8.6 |
Grain | Viking - cookie | 0.4 kg 5.2% | 72 % | 50 |
Grain | Chateau - cara gold | 0.1 kg 1.3% | 78 % | 120 |
Grain | Viking - karmelowy 300 | 0.1 kg 1.3% | 73 % | 300 |
Sum | 7.728 kg |
Hops
Bitterness ratio 0.92 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 20 g | 60 min | 11.5 % |
Boil | Columbus | 34.1 g | 30 min | 12.4 % |
Aroma (end of boil) | Hallertau Blanc | 50.4 g | 10 min | 5.3 % |
Aroma (end of boil) | Ekuanot | 30.25 g | 10 min | 13.1 % |
Aroma (end of boil) | Sybilla (mokra szyszka) | 30 g | 10 min | 6 % |
120 g mokrej szyszki mrożonej, ekwiwalent 30 g suchego |
Yeasts
Name | Type | Form | Amount | Laboratory |
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WLP090 - San Diego Super Yeast | Ale | Slant | 180 ml | White Labs |
Extras
Type | Name | Amount | Use for | Time |
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Water Agent | Gips | 4.5 g | Mash | --- |
Water Agent | chlorek wapnia [ml] | 0 g | Mash | --- |
Water Agent | epsom | 2 g | Mash | --- |
Water Agent | kwas mlekowy [ml] | 4.36 g | Mash | --- |
Fining | mech irlandzki | 3 g | Boil | 10 min |
Water Agent | kwas askorbinowy | 3.5 g | Bottling | --- |