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Quadrupel

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 23.4 liter(s)
    Mash size
  • 31.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 70 min
70 C 15 min
76 C 5 min

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Fermentables

25.3 BLG
11.8% ABV
24.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 5.3 kg 55.2% 80 % 4
Grain Strzegom Monachijski typ I 0.6 kg 6.3% 79 % 16
Grain Strzegom Monachijski typ II 0.6 kg 6.3% 79 % 22
Grain Abbey Malt Weyermann 0.25 kg 2.6% 75 % 45
Grain Biscuit Malt 0.25 kg 2.6% 79 % 45
Grain Acid Malt 0.1 kg 1% 58.7 % 6
Grain Strzegom Karmel 300 0.4 kg 4.2% 70 % 299
Sugar Candi Sugar, Amber 1.3 kg 13.5% 78.3 % 148
Sugar Brown Sugar, Dark 0.5 kg 5.2% 100 % 99
Grain Strzegom Pale Ale 0.3 kg 3.1% 79 % 6
Sum 9.6 kg

Hops

25 IBU

Bitterness ratio 0.23 Sweet

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 40 g 60 min 4 %
Boil Halertauer Tradition 26 g 60 min 7.1 %
Boil Centennial 10 g 10 min 9.7 %

Yeasts

Name Type Form Amount Laboratory
FM 28 Habit Opata Ale Slant 100 ml ---

Notes

  • Syrop kandyzowany dodany na 3 dzień fermentacji

    500g ciemny bursztyn
    500g ciemny machoń
    May 4, 2017, 11:58 AM

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