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Kwasy na warsztat #3

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 13.5 liter(s)
    Mash size
  • 18.5 liter(s)
    Total mash volume

Steps

Temp Time
55 C 15 min
62 C 15 min
72 C 45 min
76 C 1 min

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Fermentables

11.2 BLG
4.5% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 40% 80 % 5
Grain Viking Wheat Malt 2.5 kg 50% 83 % 5
Grain Strzegom Wiedeński 0.3 kg 6% 79 % 10
Grain Carahell 0.2 kg 4% 77 % 26
Sum 5 kg

Hops

8 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Boil Saaz 10 g 60 min 4 %
Boil Centennial 4 g 60 min 10.4 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Slant 46.82 ml ---

Extras

Type Name Amount Use for Time
Fining Whirlfloe T 1.03 g Boil 5 min

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