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Lichtenhainer / Wędzone pszeni...
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9.3Gravity BLG
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10IBU
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3.6 %ABV
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3.1SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/639a27b13cac21fdd2928546a2637250.png)
Batch size
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30 liter(s)Expected quantity of finished beer
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30 minBoil time
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5 %/hEvaporation rate
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32.9 liter(s)Boil size
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3 %Boil loss
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9.3Pre-boil gravity BLG
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4 %Trub loss
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0 %Dry hopping loss
Mash information
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85 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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15.8 liter(s)Mash size
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20.3 liter(s)Total mash volume
Steps
Temp | Time |
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62 C | 50 min |
72 C | 15 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Grodziski pszeniczny wędzony dębem | 2 kg 44.4% | 80 % | 3 |
Grain | Pszeniczny | 1 kg 22.2% | 85 % | 4 |
Grain | Viking Pale Ale malt | 1 kg 22.2% | 80 % | 5 |
Grain | Strzegom Monachijski typ I | 0.5 kg 11.1% | 79 % | 16 |
Sum | 4.5 kg |
Hops
Bitterness ratio 0.27 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Marynka | 16 g | 30 min | 7.3 % |
Boil | Lublin (Lubelski) | 16 g | 10 min | 3.7 % |
Boil | Lublin (Lubelski) | 16 g | 1 min | 3.7 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Safale S-33 | Ale | Culture | 500 g | --- |
Extras
Type | Name | Amount | Use for | Time |
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Other | Lactobacillus plantarum 299v | 15 g | Primary | --- |
Other | Kwas mlekowy do 4,5 pH | 9 g | Primary | --- |
Notes
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15 l brzeczki nachmielono, schłodzono i fermentowano starterem S33 z 1 saszetki (0,5l) w 18 -> 20C. OG 10 Brix, po fermentacji OG 6 Brix (FG - Corrected: 3.62 °P, 1.014; 3.51%).
Start 16.05 -> 30.05
BLG hydrometrem 3
Druga połowa zakwaszona do 4,5 pH, kwasem mlekowym 9ml na 15l brzeczki. Potem dodano bakterie kwasu mlekowego na 48h sanprobi ibs 15tabletek. Następnie zagotowano, nachmielono i fermentowano drugą połową starteru S33.
OG 9 Brix po fermentacji OG 7 Brix (BLG hydrometrem 4) ABV 2,7 %
Start fermentacji 19.05 -> 30.05
Startery odpowiednio 72h i 120h.
May 14, 2020, 9:10 PM