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Monachijskie Ciemne - prośba o przepis

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Mam takie składniki, kupione z Browmatora, ale nie w zastawie tylko pojedynczo



- słód pilzneński Weyermann 1,2 kg

- słód monachijski typ I Weyermann 2,45 kg

- słód karmelowy ciemny 0,2 kg

- słód karmelowy jasny 0,15 kg

- chmiel goryczkowy Marynka

- chmiel aromatyczny Lubelski

- drożdże Saflager S-23 11,5g


Mógłby ktoś podrzucić czasy i temperatury zacierania oraz czas chmielenia?

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