PL | EN
Batch size
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13 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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16.4 liter(s)Boil size
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10 %Boil loss
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11.4Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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9.6 liter(s)Mash size
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12.8 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
52 C | 10 min |
65 C | 60 min |
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StatusBrewed
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PRIMARY
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Pilsner malt | 2.7 kg 84.4% | 82 % | 4 |
Grain | Strzegom Monachijski typ I | 0.5 kg 15.6% | 79 % | 16 |
Sum | 3.2 kg |
Hops
Bitterness ratio 0.45 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau tango | 15 g | 60 min | 7.8 % |
Boil | Hallertau tango | 5 g | 15 min | 7.8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Wyeast - 2278 Czech Pils | Lager | Liquid | 100 ml | Wyeast Labs |
Notes
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Woda kranowa RO1:1 22.5L -> kwas mlekowy 2,5L
Dec 13, 2024, 6:04 PM