PL | EN
Batch size
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20 liter(s)Expected quantity of finished beer
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100 minBoil time
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10 %/hEvaporation rate
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26.8 liter(s)Boil size
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10 %Boil loss
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21.8Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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26.4 liter(s)Mash size
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35.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
67 C | 100 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Maris Otter Crisp | 6.3 kg 67.7% | 83 % | 6 |
Grain | Weyermann - Carawheat | 1 kg 10.8% | 77 % | 97 |
Grain | BESTMALZ - Best Melanoidin | 0.4 kg 4.3% | 75 % | 71 |
Grain | Weyermann - Acidulated Malt1 | 0.6 kg 6.5% | 80 % | 6 |
Grain | Biscuit Malt | 0.5 kg 5.4% | 79 % | 45 |
Sugar | Brown Sugar, Light | 0.5 kg 5.4% | 100 % | 16 |
Sum | 9.3 kg |
Hops
Bitterness ratio 0.85 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 100 g | 80 min | 13.5 % |
Boil | Columbus/Tomahawk/Zeus | 15 g | 80 min | 15.5 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
us-05 | Ale | Slant | 1000 ml | --- |
wyeast - roeselare | Ale | Liquid | 100 ml | --- |