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  3. HAZY IPA 12 BLG # 104

HAZY IPA 12 BLG # 104

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.9 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.8 liter(s)
    Mash size
  • 22.9 liter(s)
    Total mash volume

Steps

Temp Time
63 C 60 min
72 C 10 min
78 C 5 min

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Fermentables

11.9 BLG
4.8% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3.1 kg 60.8% 80 % 5
Grain Pszeniczny 1.2 kg 23.5% 85 % 4
Grain Płatki owsiane 0.5 kg 9.8% 60 % 3
Grain Weyermann - Carapils 0.3 kg 5.9% 78 % 4
Sum 5.1 kg

Hops

37 IBU

Bitterness ratio 0.77 Very bitter

Use for Name Amount Time Alpha acid
Boil ZUX 47 50 g 10 min 8 %
Aroma (end of boil) ZUX 47 50 g 15 min 8 %
Dry Hop ZUX 47 100 g 4 day(s) 8 %

Yeasts

Name Type Form Amount Laboratory
Lallemand Nottingham Ale Dry 23 g lallemand

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