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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 22.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min
78 C 15 min

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Fermentables

24.4 BLG
11.3% ABV
51.3 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 8 kg 76.2% 80 % 5
Grain Pszeniczny 1 kg 9.5% 85 % 4
Grain Strzegom Karmel 600 0.5 kg 4.8% 68 % 600
Grain Chocolate Malt (UK) 0.5 kg 4.8% 73 % 880
Grain Jęczmień palony 0.5 kg 4.8% 55 % 1000
Sum 10.5 kg

Hops

44 IBU

Bitterness ratio 0.43 Balanced

Use for Name Amount Time Alpha acid
Boil Citra 40 g 60 min 12 %
Aroma (end of boil) Challenger 50 g 15 min 7 %

Yeasts

Name Type Form Amount Laboratory
Danstar - Nottingham Ale Slant 0.5 ml ---

Extras

Type Name Amount Use for Time
Flavor Płatki dębowe 30 g Secondary 5 day(s)
Fining mech tabl. 0.5 g Boil 10 min

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