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#120 International Lager 11,4°,23 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,82 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 97,4 % 2,49 L 0,10 kg Carahell (Weyermann) (25,6 EBC) Grain 2 2,6 % 0,07 L Mash Steps Name Description Step Temperature Step Time Mash In Add 17,23 L of water at 70,3 C 64,0 C 30 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 30 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 21,63 L water at 75,6 C Boil Wort Add water to achieve boil volume of 27,94 L Estimated pre-boil gravity is 9,270 Plato Boil Ingredients Amt Name Type # %/IBU Volume 10,00 g Iunga [11,00 %] - Boil 60,0 min Hop 3 13,9 IBUs - 15,00 g Hellatauer Tradition [5,50 %] - Boil 15,0 min Hop 4 5,2 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 5 - - 30,00 g Hellatauer Tradition [5,50 %] - Boil 5,0 min Hop 6 4,2 IBUs - Estimated Post Boil Vol: 23,44 L and Est Post Boil Gravity: 11,424 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 20,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg North American Lager (Wyeast Labs #2272) [124,21 ml] Yeast 7 - -

#119 Dunkel Bock 16,2°,37 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,73 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 57,1 % 2,43 L 1,59 kg Munich (BestMälz) (15,0 EBC) Grain 2 24,3 % 1,04 L 0,66 kg Biscuit Malt (45,3 EBC) Grain 3 10,1 % 0,43 L 0,33 kg Caramunich III (Weyermann) (139,9 EBC) Grain 4 5,1 % 0,22 L 0,15 kg BEST Melanoidin (BESTMALZ) (70,0 EBC) Grain 5 2,3 % 0,10 L 0,04 kg Special B Malt (354,6 EBC) Grain 6 0,6 % 0,03 L 0,03 kg Chocolate (BestMälz) (900,0 EBC) Grain 7 0,4 % 0,02 L Mash Steps Name Description Step Temperature Step Time Mash In Add 24,04 L of water at 71,4 C 65,0 C 45 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 14,02 L water at 75,6 C Boil Wort Add water to achieve boil volume of 24,52 L Estimated pre-boil gravity is 12,368 Plato Boil Ingredients Amt Name Type # %/IBU Volume 50,00 g Hellatauer Tradition [5,50 %] - Boil 60,0 min Hop 8 37,6 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 9 - - Estimated Post Boil Vol: 19,27 L and Est Post Boil Gravity: 16,172 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 16,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg German Bock Lager (White Labs #WLP833) [35,49 ml] Yeast 10 - -

#118 German Pilsner 12°,37 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,60 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 90,9 % 2,35 L 0,36 kg Caramel Pils (BestMälz) (5,0 EBC) Grain 2 9,1 % 0,23 L Mash Steps Name Description Step Temperature Step Time Mash In Add 17,33 L of water at 72,1 C 65,6 C 75 min Sparge Water Acid Treatment: None Fly sparge with 19,78 L water at 75,6 C Boil Wort Add water to achieve boil volume of 26,15 L Estimated pre-boil gravity is 9,940 Plato Boil Ingredients Amt Name Type # %/IBU Volume 40,00 g Hellatauer Tradition [5,50 %] - Boil 60,0 min Hop 3 28,4 IBUs - 25,00 g Hellatauer Tradition [5,50 %] - Boil 15,0 min Hop 4 8,8 IBUs - Estimated Post Boil Vol: 22,40 L and Est Post Boil Gravity: 12,001 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 19,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg German Bock Lager (White Labs #WLP833) [35,49 ml] Yeast 5 - - Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 50,00 g Hellatauer Tradition [5,50 %] - Dry Hop 5,0 Days Hop 6 0,0 IBUs -

#117 Munich Helles 10°,20 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,47 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 2 86,8 % 2,26 L 0,53 kg Cara-Pils/Dextrine (3,9 EBC) Grain 3 13,2 % 0,34 L Mash Steps Name Description Step Temperature Step Time Acid Add 17,43 L of water at 39,4 C 38,0 C 15 min Protein Heat to 50,0 C over 4 min 50,0 C 15 min Beta Heat to 63,0 C over 4 min 63,0 C 45 min Alpha Heat to 70,0 C over 4 min 70,0 C 15 min Mash Out Heat to 77,0 C over 4 min 77,0 C 2 min Sparge Water Acid Treatment: None Fly sparge with 27,09 L water at 75,6 C Boil Wort Add water to achieve boil volume of 33,52 L Estimated pre-boil gravity is 7,430 Plato Boil Ingredients Amt Name Type # %/IBU Volume 21,00 g Hellatauer Tradition [5,50 %] - Boil 80,0 min Hop 4 15,1 IBUs - 15,00 g Hellatauer Tradition [5,50 %] - Boil 15,0 min Hop 5 5,1 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 6 - - 20,00 g Hellatauer Tradition [5,50 %] - Boil 0,0 min Hop 7 0,0 IBUs - Estimated Post Boil Vol: 25,52 L and Est Post Boil Gravity: 10,073 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 22,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Augustiner Lager (Omega #OYL-114) Yeast 8 - -

#116 Australian Sparkling Ale 11,6°,28 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,05 kg BEST Pilsen Malt (BESTMALZ) (3,5 EBC) Grain 1 82,7 % 1,99 L 0,26 kg Pszeniczny (3,0 EBC) Grain 2 7,0 % 0,17 L 0,05 kg Crystal Dark Malt (Thomas Fawcett) (300,0 EBC) Grain 3 1,4 % 0,03 L Mash Steps Name Description Step Temperature Step Time Mash In Add 15,76 L of water at 70,3 C 64,0 C 45 min Mash Step Add 0,00 L of water at 72,0 C 72,0 C 15 min Mash Step Add 0,00 L of water at 76,0 C 76,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 21,79 L water at 75,6 C Boil Wort Add water to achieve boil volume of 27,19 L Estimated pre-boil gravity is 9,649 Plato Boil Ingredients Amt Name Type # %/IBU Volume 0,33 kg Sugar, Table (Sucrose) [Boil] (2,0 EBC) Sugar 4 8,9 % 0,21 L 30,00 g East Kent Goldings (EKG) [5,00 %] - Boil 60,0 min Hop 5 18,7 IBUs - 5,00 g Iunga [11,00 %] - Boil 60,0 min Hop 6 6,8 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 7 - - 10,00 g East Kent Goldings (EKG) [5,00 %] - Boil 10,0 min Hop 8 2,3 IBUs - 10,00 g East Kent Goldings (EKG) [5,00 %] - Boil 0,0 min Hop 9 0,0 IBUs - Estimated Post Boil Vol: 23,44 L and Est Post Boil Gravity: 11,581 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 20,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg British Ale Yeast (Wyeast Labs #1098) [124,21 ml] Yeast 10 - -

#115 Summer Ale 12,5°,29 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 1,90 kg Pale Malt, Maris Otter (Thomas Fawcett) (5,9 EBC) Grain 2 45,8 % 1,24 L 1,80 kg BEST Pale Ale (BESTMALZ) (6,0 EBC) Grain 3 43,4 % 1,17 L 0,45 kg Pszeniczny (3,0 EBC) Grain 4 10,8 % 0,29 L Mash Steps Name Description Step Temperature Step Time Mash In Add 17,82 L of water at 70,3 C 64,0 C 60 min MashOut Add 0,00 L of water at 77,0 C 77,0 C 5 min Sparge Water Acid Treatment: None Fly sparge with 18,73 L water at 75,6 C Boil Wort Add water to achieve boil volume of 25,40 L Estimated pre-boil gravity is 10,712 Plato Boil Ingredients Amt Name Type # %/IBU Volume 15,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 20,7 IBUs - 3,00 g Irish Moss (Boil 10,0 mins) Fining 6 - - 20,00 g Cascade [7,10 %] - Boil 10,0 min Hop 7 6,4 IBUs - 15,00 g Fuggles [3,20 %] - Boil 10,0 min Hop 8 2,2 IBUs - Estimated Post Boil Vol: 22,40 L and Est Post Boil Gravity: 12,570 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 19,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg British Ale Yeast (Wyeast Labs #1098) [124,21 ml] Yeast 9 - - Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 30,00 g Cascade [7,10 %] - Dry Hop 0,0 Days Hop 10 0,0 IBUs

#114 Homegrown Hop IPA 13,2°,56 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,10 kg Pale Malt, Maris Otter (Thomas Fawcett) (5,9 EBC) Grain 3 62,1 % 2,02 L 1,89 kg Caramalt (Thomas Fawcett) (29,6 EBC) Grain 4 37,9 % 1,24 L Mash Steps Name Description Step Temperature Step Time Mash In Add 21,99 L of water at 69,7 C 64,0 C 60 min Mash Out Add 0,22 L of water and heat to 76,0 C over 10 min 76,0 C 1 min Sparge Water Acid Treatment: None Fly sparge with 17,80 L water at 75,6 C Boil Wort Add water to achieve boil volume of 28,00 L Estimated pre-boil gravity is 10,223 Plato Boil Ingredients Amt Name Type # %/IBU Volume 40,00 g Iunga [11,00 %] - Boil 60,0 min Hop 5 56,1 IBUs - 440,00 g Willamette [5,50 %] - Boil 0,0 min Hop 6 0,0 IBUs - Estimated Post Boil Vol: 25,08 L and Est Post Boil Gravity: 13,177 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 19,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg British Ale Yeast (Wyeast Labs #1098) [124,21 ml] Yeast 7 - -

#113 Brut IPA 13,5°,35 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 2,80 kg Pilzneński (3,2 EBC) Grain 1 45,4 % 1,83 L 1,37 kg Soufflet Pils (3,5 EBC) Grain 2 22,2 % 0,89 L 1,00 kg Oats, Flaked (2,0 EBC) Grain 3 16,2 % 0,65 L 0,70 kg Rice, Jasminowy (2,0 EBC) Grain 4 11,3 % 0,46 L 0,30 kg Rice, Flaked (2,0 EBC) Grain 5 4,9 % 0,20 L Mash Steps Name Description Step Temperature Step Time Mash In Add 20,38 L of water at 71,4 C 64,0 C 45 min 72 Add -0,02 L of water and heat to 72,0 C over 4 min 72,0 C 15 min Mash out Add -0,02 L of water at 76,0 C 76,0 C 76 min Sparge Water Acid Treatment: None Fly sparge with 19,00 L water at 75,6 C Boil Wort Add water to achieve boil volume of 33,15 L Estimated pre-boil gravity is 11,322 Plato Boil Ingredients Amt Name Type # %/IBU Volume 5,00 g Iunga [11,00 %] - Boil 60,0 min Hop 6 5,3 IBUs - 20,00 g Sabro [15,00 %] - Boil 10,0 min Hop 7 10,4 IBUs - 10,00 g Mosaic [12,00 %] - Boil 10,0 min Hop 8 4,2 IBUs - Steeped Hops Amt Name Type # %/IBU Volume 50,00 g Mosaic [12,00 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 9 6,9 IBUs - 50,00 g Sabro [15,00 %] - Steep/Whirlpool 60,0 min, 72,0 C Hop 10 8,7 IBUs - Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 50,00 g Sabro [15,00 %] - Dry Hop 0,0 Days Hop 12 0,0 IBUs - 25,00 g Mosaic [12,00 %] - Dry Hop 0,0 Days Hop 13 0,0 IBUs -

#112 Catharina Sour 12,1°,10 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 3,00 kg Pszeniczny (3,0 EBC) Grain 1 33,3 % 1,96 L 3,00 kg Soufflet Pils (3,5 EBC) Grain 2 33,3 % 1,96 L 1,50 kg Fruit - Passion fruit (0,0 EBC) Grain 3 16,7 % 0,98 L 0,50 kg Fruit - Banana (0,0 EBC) Grain 4 5,6 % 0,33 L 0,50 kg Fruit - Guava (0,0 EBC) Grain 5 5,6 % 0,33 L 0,50 kg Fruit - Mango (0,0 EBC) Grain 6 5,6 % 0,33 L Mash Steps Name Description Step Temperature Step Time Mash In Add 27,00 L of water at 75,5 C 67,0 C 45 min 72 Add -0,20 L of water at 72,0 C 72,0 C 15 min Mash Out Add -0,20 L of water and heat to 76,0 C over 4 min 76,0 C 1 min Sparge Water Acid Treatment: None Fly sparge with 17,12 L water at 75,6 C Boil Wort Add water to achieve boil volume of 34,71 L Estimated pre-boil gravity is 10,217 Plato Boil Ingredients Amt Name Type # %/IBU Volume 25,00 g Hellatauer Tradition [5,50 %] - Boil 30,0 min Hop 7 10,0 IBUs - Estimated Post Boil Vol: 30,21 L and Est Post Boil Gravity: 12,146 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 28,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg San Diego Super Yeast (White Labs #WLP090) Lactobacillus (Lalemand #) [50,28 ml] Yeast 8 - - Measure Actual Original Gravity _______ (Target: 12,146 Plato) Measure Actual Batch Volume _______ (Target: 28,00 L)

#111 Red IPA 14,1°,59 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 4,00 kg Pilsner (2 Row) Bel (3,9 EBC) Grain 1 60,0 % 2,61 L 1,30 kg MEP@ALE (5,5 EBC) Grain 2 19,5 % 0,85 L 0,45 kg Vienna (BestMälz) (8,0 EBC) Grain 3 6,7 % 0,29 L 0,32 kg Munich (BestMälz) (15,0 EBC) Grain 4 4,8 % 0,21 L 0,20 kg Biscuit Malt (45,3 EBC) Grain 5 3,0 % 0,13 L 0,15 kg Caraaroma (Weyermann) (350,7 EBC) Grain 6 2,2 % 0,10 L 0,15 kg Carahell (Weyermann) (25,6 EBC) Grain 7 2,2 % 0,10 L 0,10 kg Carafa Special II (Weyermann) (817,5 EBC) Grain 8 1,5 % 0,07 L Mash Steps Name Description Step Temperature Step Time Mash In Add 17,34 L of water at 76,5 C 67,0 C 45 min 72 Add 0,02 L of water and heat to 72,0 C over 4 min 72,0 C 15 min Mash Out Error: Infusion temperature above boiling. Add more water! 76,0 C 1 min Sparge Water Acid Treatment: None Fly sparge with 21,91 L water at 75,6 C Boil Wort Add water to achieve boil volume of 32,62 L Estimated pre-boil gravity is 11,788 Plato Boil Ingredients Amt Name Type # %/IBU Volume 45,00 g Iunga [11,00 %] - Boil 60,0 min Hop 9 47,4 IBUs - 50,00 g Mosaic [12,00 %] - Boil 2,0 min Hop 10 4,9 IBUs - 40,00 g Iunga [11,00 %] - Boil 2,0 min Hop 11 3,6 IBUs - 20,00 g Simcoe [13,10 %] - Boil 2,0 min Hop 12 2,1 IBUs - 17,00 g Citra [13,50 %] - Boil 2,0 min Hop 13 1,9 IBUs - Dry Hop and Prepare for Bottling/Kegging Dry Hop/Bottling Ingredients Amt Name Type # %/IBU Volume 50,00 g Mosaic [12,00 %] - Dry Hop 0,0 Days Hop 15 0,0 IBUs - 50,00 g Simcoe [13,10 %] - Dry Hop 0,0 Days Hop 16 0,0 IBUs - Estimated Post Boil Vol: 28,12 L and Est Post Boil Gravity: 14,126 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 26,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg San Diego Super Yeast (White Labs #WLP090) Yeast 14 - - Measure Actual Original Gravity _______ (Target: 14,126 Plato) Measure Actual Batch Volume _______ (Target: 26,00 L)

#110 Old Ale 21°,51 IBU Mash or Steep Grains Mash Ingredients Amt Name Type # %/IBU Volume 8,50 kg MEP@ALE (5,5 EBC) Grain 1 73,0 % 5,54 L 1,20 kg Pszeniczny (3,0 EBC) Grain 2 10,3 % 0,78 L 0,80 kg Crystal Malt (Thomas Fawcett) (150,0 EBC) Grain 3 6,9 % 0,52 L 0,34 kg Munich Dark (BestMälz) (25,0 EBC) Grain 4 2,9 % 0,22 L 0,16 kg Vienna (BestMälz) (8,0 EBC) Grain 5 1,4 % 0,10 L 0,15 kg Carafa Special II (Weyermann) (817,5 EBC) Grain 6 1,3 % 0,10 L Mash Steps Name Description Step Temperature Step Time Mash In Add 33,45 L of water at 77,0 C 69,0 C 60 min MashOut Error: Infusion temperature above boiling. Add more water! 76,0 C 1 min Sparge Water Acid Treatment: None Fly sparge with 7,66 L water at 75,6 C Boil Wort Add water to achieve boil volume of 30,08 L Estimated pre-boil gravity is 18,333 Plato Boil Ingredients Amt Name Type # %/IBU Volume 0,50 kg Cukier kokosowy [Boil] (98,5 EBC) Sugar 7 4,3 % 0,32 L 53,00 g Target [8,00 %] - Boil 60,0 min Hop 8 32,8 IBUs - 25,00 g Iunga [9,50 %] - Boil 60,0 min Hop 9 18,4 IBUs - Estimated Post Boil Vol: 27,08 L and Est Post Boil Gravity: 21,005 Plato Cool and Prepare Fermentation Cool wort to fermentation temperature Transfer wort to fermenter Add water to achieve final volume of 25,00 L Fermentation Ingredients Amt Name Type # %/IBU Volume 1,0 pkg Old Ale (White Labs #WLP007) [35,49 ml] Yeast 10 - - Measure Actual Original Gravity _______ (Target: 21,005 Plato) Measure Actual Batch Volume _______ (Target: 25,00 L)

Ustaw sobie na karte kredytowa i jak za grubo to mniejsz i anologicznie jak za cienko

Przytrzymaj heat najpierw

WIe ktoś coś o kontrolerze wifi do fermentora? Szukałem troche w interenecie ale jakby słuch zaginął. Tylko poniższy obrazek znalazłem.

Trzeba pod ciśnieniem zapiąć i nie bujać

nie no grawitacyjnie to jak ma sie zassac? zleci i tyle.

Grawitacyjnie. Jak wleje przez pin, to jak zaleje rurke to co mi się stanie? Inna sprawa że nie będe jej widziec przez zamknięte wieko

Jest 16cm, ta standardowa ma 11. W sumie to zlewanie i tak nie brzmi źle. Myslę o zlewaniu bezpośrednio do kega szybkozłączką, więc mogę odkręcić zawór i wyjść. Czyli 200g na zimno to mniej wiecej pułap chmielu do tych 11cm. Czyli 16 powinna ładnie zadziałać.

Czyli pewnie w praktyce mniejw iecej, większosc osadu i drozdzy, gitara. Używałeś może tej dłuzdzej rurki 16cm? Używałeś tego przy chmieleniu na zimno?

Wie ktoś ile, w litrach, miejsca zostaje w fermentorze poniżej tych dziurek na górnej rurce?

Nie pamietam dokładnie ile jest o tym, poszukaj spisu treści. A tego czego szukasz to jest oficjalny PDF BJCP albo aplikacja o tej samej nazwie na telefon.

W tasting beer moshera jak mnie nie myli jest przynajmniej kilka stron o serwowaniu,

Z aliexpres idzie 2 3 tygodnie

Prosze: http://www.kotmf.com/articles/maltnames.php

#109 APA Sabro 11,5°,51 IBU Recipe Specifications -------------------------- Boil Size: 32,62 L Post Boil Volume: 28,12 L Batch Size (fermenter): 26,00 L Bottling Volume: 25,50 L Estimated OG: 11,576 Plato Estimated Color: 9,4 EBC Estimated IBU: 51,0 IBUs Brewhouse Efficiency: 73,50 % Est Mash Efficiency: 76,3 % Boil Time: 90 Minutes Ingredients: ------------ Amt Name Type # %/IBU Volume 4,85 kg Soufflet Pils (3,5 EBC) Grain 1 92,5 % 3,16 L 0,39 kg Biscuit Malt (45,3 EBC) Grain 2 7,5 % 0,26 L 5,00 g Citra [13,50 %] - Boil 60,0 min Hop 3 7,0 IBUs - 15,00 g Citra [13,50 %] - Boil 10,0 min Hop 4 7,6 IBUs - 15,00 g Mosaic [12,00 %] - Boil 10,0 min Hop 5 6,8 IBUs - 15,00 g Sabro [15,00 %] - Boil 10,0 min Hop 6 8,5 IBUs - 15,00 g Citra [13,50 %] - Boil 5,0 min Hop 7 4,2 IBUs - 15,00 g Mosaic [12,00 %] - Boil 5,0 min Hop 8 3,7 IBUs - 15,00 g Sabro [15,00 %] - Boil 5,0 min Hop 9 4,7 IBUs - 20,00 g Citra [13,50 %] - Steep/Whirlpool 60,0 min, 70, Hop 10 2,9 IBUs - 20,00 g Mosaic [12,00 %] - Steep/Whirlpool 60,0 min, 70 Hop 11 2,5 IBUs - 20,00 g Sabro [15,00 %] - Steep/Whirlpool 60,0 min, 70, Hop 12 3,2 IBUs - 1,0 pkg San Diego Super Yeast (White Labs #WLP090) Yeast 13 - - 20,00 g Citra [13,50 %] - Dry Hop 0,0 Days Hop 14 0,0 IBUs - 20,00 g Mosaic [12,00 %] - Dry Hop 0,0 Days Hop 15 0,0 IBUs - 20,00 g Sabro [15,00 %] - Dry Hop 0,0 Days Hop 16 0,0 IBUs - Mash Schedule: Single Infusion, Light Body, No Mash Out Total Grain Weight: 5,24 kg ---------------------------- Name Description Step Temperat Step Time Mash In Add 15,68 L of water at 75,5 C 67,0 C 75 min 72 Add -0,22 L of water at 72,0 C 72,0 C 30 min MashOut Add -0,22 L of water at 76,0 C 76,0 C 1 min Sparge: Fly sparge with 22,63 L water at 75,6 C