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Rider
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Posted (edited)

#37 Weizenbock

08.03.2021r.

 

Zasyp:

Pszeniczny 3kg

Pilzneński 1,5kg

Monachijski 1,5kg

Karmelowy jasny 0,5kg

Żytni karmelowy 0,2kg

Carafa 0,2kg

 

Zacieranie:

45°C -> 15min

62°C -> 30min

72°C -> 45min

78°C -> mash out

 

Chmielenie:

60' - Mosaic 10g

 

Fermentacja:

17,5l brzeczki 19°Blg zadane gęstwą WB-06 po ppszenicznym

24.03.2021r. - 3,5°Blg zabutelkowane z dodatkiem 180g cukru

Edited by Rider
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