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Cydr jabłkowy 3

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 0 min
    Boil time
  • 1 %/h
    Evaporation rate
  • --- liter(s)
    Boil size
  • 5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

10.5 BLG
4.2% ABV
7.2 SRM
Type Name Amount Yield EBC
Adjunct Sok jabłkowy ROYAL APPLE 20 kg 100% 12 % 2
Sum 20 kg

Yeasts

Name Type Form Amount Laboratory
French Cider Wine Dry 10 g Spirit ferm

Extras

Type Name Amount Use for Time
Other Pożywka NUTRIENTS FOR WINE YEAST 10 g Primary ---
Flavor Ksylitol 250 g Bottling ---

Notes

  • Ferm. burz. 7 dni w temp 18 C.
    Refermentacja 7 dni w temp 19 - 21 C.
    Feb 10, 2019, 6:44 PM

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