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Oktoberfest

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Batch size

  • 19.3 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3.82 liter(s) / kg
    Liquor-to-grist ratio
  • 24.1 liter(s)
    Mash size
  • 30.4 liter(s)
    Total mash volume

Steps

Temp Time
62 C 30 min
72 C 30 min
76 C 15 min

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Fermentables

14 BLG
5.8% ABV
8.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 3 kg 47.6% 79 % 10
Grain Monachijski 3 kg 47.6% 80 % 16
Grain Carahell 0.3 kg 4.8% 77 % 26
Sum 6.3 kg

Hops

22 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 21 g 60 min 8.8 %
Boil Hersbrucker 25 g 5 min 4.3 %

Yeasts

Name Type Form Amount Laboratory
Wyeast 2308 Munich Lager Lager Slant 300 ml ---

Notes

  • Zacieranie dekokcyjne:
    {
    62°C - 30 minut
    odebrano 1/3 zacieru
    dekokt 72 C - 20 minut
    dekokt 100°C - 15 minut
    Zawrócenie dekoktu
    72°C - 30 minut
    76°C - 15 minut (mash out)
    }
    Nov 27, 2019, 9:54 AM

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