Altyear-x - Altbier |
RECIPE INFO |
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by Timinharbin
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 60 Minutes
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Efficiency: 80%
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OG: 1.049 |
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FG: 1.008 |
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ABV: 5.37%
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Bitterness: 30.1 (tinseth)
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IBU/OG: 0.61 |
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Color: 10.4° SRM
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Calories: 5.37 per 330ml
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To conclude 2020. |
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FERMENTABLES |
| 40.5% |
0 |
Munich - Light 10L - US |
35 |
10 |
Mash |
| 40.5% |
0 |
Pale 2-Row - US |
37 |
1 |
Mash |
| 9.5% |
0 |
CaraMunich III - DE |
34 |
57 |
Mash |
| 9.5% |
0 |
Dry Malt Extract - Pilsen - US |
42 |
2 |
Mash |
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HOPS |
| 0 |
Helga |
Pellet |
Boil |
90 Minutes |
6 |
20.96 |
| 0 |
Helga |
Pellet |
Boil |
5 Minutes |
6 |
3.91 |
| 0 |
Saaz(Czech) |
Pellet |
Boil |
5 Minutes |
3.8 |
2.47 |
| 0 |
Helga |
Pellet |
Boil |
1 Minutes |
6 |
1.69 |
| 0 |
Saaz(Czech) |
Pellet |
Boil |
1 Minutes |
3.8 |
1.07 |
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YEAST |
| Fermentis Safale K-97 |
83% |
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OTHER INGREDIENTS |
| 0.25 |
tsp |
irish moss |
0 minutes |
Boil |
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INSTRUCTIONS |
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148°F (64°C) for a 15 minute beta saccharification rest. Raise temperature again to 156°F (69°C) for a 15 minute alpha saccharification rest. Mash out by raising the temperature to 170°F (77°C). Use Hornindal.
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