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Słód monachijski- zacieranie


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Robilem piwo z 82% monachijskich.

Zacierałem 60' 64°C.

 

Piwo wyszło w stopniu akceptowalnym ale męczące było. Podobnego piwa nie powtórzę.

 

Cały zasyp to:

2.0 kg Monachijski II

1.8 kg Monachijski I

0.4 kg Owsiany

0.2 kg zakwaszający

0.2kg Karmelowy 30

0.05kg Pszeniczny czarny ( dodatek do wysładzania )

 

Chmielenie na ~35 IBU, OG 13°Blg

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