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Przepis na warkę z niemieckich chmieli


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36 minutes ago, dareek said:


Mam słody Pale ale i Monachijski gęstwę po US-05 temperatura fermentacji ok 17 stopni...

Straszny rozstrzał na aromacie chmielu. 

Przez to tylko jeden z nich nadaje się do późnego chmielenia.

Warzyłbym coś ok 12 blg, pale ale 80% munich 20%. 

Zacieranie na lenia w 67C, ok 90 minut, wygrzew 75C 20 minut.

Gotowalbym 90 minut


Northern 25 gram na 60 minut 

Mandarina po 45 gr na 15 minut i na flameout.


Drożdże zadaj w ok 13-15C temperatura brzeczki. 

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