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[Blog Dori]Belgian Tripel – receptura


Pierre Celis

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Kończąc cykl artykułów o belgijskich piwach potrójnych polecam sprawdzoną recepturę. RECEPTURA na 20l o ekstrakcie 19,5Blg 5,5kg słód pilzneński 0,3kg słód Biscuit 0,2kg słód Carapils 0,8kg cukier jasny kandyzowany 35g Hallertauer Tradition 6,0% a/a 30g Styrian Goldings 5,7% a/a Drożdże – Fermentum Mobile FM25 Klasztorna Medytacja   Zacieranie: Ześrutowane słody […]

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