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Podrudzki Browar Domowy Gabe'a


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16 marca 2013

 

#39 - Kolońskie

 

Zasyp:

  • pilzneński - 3 kg
  • pszeniczny - 1kg

Zacieranie:

  • słody do 14l wody o temp 68°C
  • 65°C - 120 minut
  • 78°C - 10 minut i do filtracji

Wysładzanie:

  • 3 * 5l

Chmielenie:

  • Marynka 25g - 60minut
  • Lubelski 15g - 15 minut

Wyszło koło 20l 11°Blg, zadane Nottinghamami fermentują w okolicach 12°C.

 

 

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18 marca 2013

#38 Koźlak - odfermentował do 5°Blg, rozlany do 38*0,5l z dodatkiem 120g cukru.

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