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Vermont Raz!

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 27.2 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 15.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min
72 C 10 min
76 C 0 min

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Fermentables

17.1 BLG
7.3% ABV
8.5 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2 kg 26.7% 82 % 4
Grain Viking Pale Ale malt 3.5 kg 46.7% 80 % 5
Grain Viking Wheat Malt 0.5 kg 6.7% 83 % 120
Grain Płatki owsiane 1 kg 13.3% 80 % 3
Grain Płatki pszeniczne 0.5 kg 6.7% 80 % 3
Sum 7.5 kg

Hops

49 IBU

Bitterness ratio 0.7 Bitter

Use for Name Amount Time Alpha acid
First Wort Summit 10 g 60 min 17 %
Boil Summit 5 g 60 min 18 %
Boil Citra 20 g 10 min 12 %
Boil Equinox 20 g 10 min 13.1 %
Boil Summit 35 g 5 min 17 %
Dry Hop Lublin (Lubelski) 50 g 4 day(s) 4 %
Dry Hop Citra 80 g 4 day(s) 12 %
Dry Hop Equinox 80 g 4 day(s) 13.1 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Slant 200 ml Fermentis

Notes

  • Płatki do 4l ciepłej wody i powoli podnieś temperaturę do 100°C, ciągle mieszając.

    edit: Zasyp ok, goryczka lekko za wysoka, inne chmielenie na aromat i będzie
    Feb 3, 2018, 12:12 PM

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