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Belgian Dubbel/Speciality Ale - weryfikacja receptury


Udo Grubbe
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Proszę o weryfikację receptury stworzonej z surowców którymi dysponuję.

 

Boil Size: 28,19 l

Post Boil Volume: 25,69 l

Batch Size (fermenter): 23,00 l

Bottling Volume: 21,00 l

Estimated OG: 16,021 Plato

Estimated Color: 24,9 EBC

Estimated IBU: 18,4 IBUs

Brewhouse Efficiency: 72,00 %

Est Mash Efficiency: 77,7 %

Boil Time: 60 Minutes

 

Ingredients:

------------

Amt Name Type # %/IBU

4,50 kg Pilzneński (3,2 EBC) Grain 1 63,5 %

1,00 kg Cara Blond 20 (Castle Malting) (20,0 EBC Grain 2 14,1 %

1,00 kg Monachijski typ I (12,0 EBC) Grain 3 14,1 %

0,26 kg Pszeniczny (3,0 EBC) Grain 4 3,7 %

0,04 kg Czekoladowy ciemny 1200 (1100,0 EBC) Grain 5 0,6 %

0,04 kg Jęczmień prażony (1000,0 EBC) Grain 6 0,6 %

0,25 kg Cukier biały (2,0 EBC) Sugar 7 3,5 %

 

12,00 g Hallertau Magnum [14,00 %] - Boil 60,0 m Hop 8 16,0 IBUs

3,00 Items Orange Peel, Sweet (Boil 15,0 mins) Spice 9 -

15,00 g Fuggle [4,50 %] - Boil 10,0 min Hop 10 2,3 IBUs

 

1,0 pkg Belgian Ardennes (Wyeast Labs #3522) [12 Yeast 13 -

-

 

 

Mash Schedule: Single Infusion, Full Body

Total Grain Weight: 7,09 kg

----------------------------

Name Description Step Temperature Step Time

Mash In Add 17,84 l of water at 77,9 C 68,9 C 45 min

Mash Out Add 7,14 l of water at 95,7 C 75,6 C 10 min

 

Sparge: Fly sparge with 10,06 l water at 75,6 C

 

Notes:

------

skórka z 3 szt. pomarańczy - added during boil, boiled 15,0 m

cukier - added during boil, boiled 15,0 m

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