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Irish red

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
52 C 10 min
67 C 60 min
78 C 5 min

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Fermentables

13.6 BLG
5.6% ABV
15.1 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 5 kg 75.2% 75 % 5
Grain Red Active Viking 1 kg 15% 80 % 35
Grain Jęczmień palony 0.15 kg 2.3% 55 % 985
Grain Red ale viking 0.25 kg 3.8% 75 % 70
Grain Cara Ruby Castle 0.25 kg 3.8% 72 % 49
Sum 6.65 kg

Hops

28 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 10 %
Boil East Kent Goldings 20 g 30 min 5.1 %
Boil East Kent Goldings 15 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Windsor Ale Ale Dry 11 g Danstar

Extras

Type Name Amount Use for Time
Fining Compac CG 1 g Boil 10 min

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