PL | EN
Batch size
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15.5 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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22.1 liter(s)Boil size
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15 %Boil loss
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11.9Pre-boil gravity BLG
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15 %Trub loss
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0 %Dry hopping loss
Mash information
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65 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15.4 liter(s)Mash size
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20.6 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 20 min |
51 C | 5 min |
64 C | 60 min |
72 C | 10 min |
77 C | 5 min |
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Brewlog is empty
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | BESTMALZ - Best Wheat Malt | 2.9 kg 56.3% | 82 % | 4 |
Grain | BESTMALZ - Best Heidelberg | 1.9 kg 36.9% | 80.5 % | 3 |
Grain | Carabody | 0.25 kg 4.9% | 75 % | 8 |
Grain | Weyermann - Acidulated Malt | 0.1 kg 1.9% | 80 % | 6 |
Sum | 5.15 kg |
Hops
Bitterness ratio 0.27 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 11 g | 60 min | 10 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM 41 | Wheat | Liquid | 700 ml | FM |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | Chlorek wapnia | 3.5 g | Boil | 60 min |
Notes
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ZAKWASZANIE dopiero po zakończeniu przerwy ferulikowej!
Po 2,5ml kwasu do zacierania i wysładzania.
pH zacieru ~5,7
Start 16-17 i dosyć szybko do 18(7), potem 20(7) -22
(uwaga siarka)
CO2 ~3
Oct 17, 2018, 1:57 AM