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Fatamorgana 666

Method: BIAB
Style: American IPA
Boil Time: 60 min
Batch Size: 24.5 liters (fermentor volume)
Boil Size: 30 liters
Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Omnipollo
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Amount Fermentable PPG °L Bill %
5.5 kgFinland - Pilsner Malt5.5 kg Pilsner Malt37283.3%
500 gFinland - Wheat Malt500 g Wheat Malt3827.6%
600 gFlaked Oats600 g Flaked Oats332.29.1%
6.6 kg Total      
Amount Variety Type AA Use Time IBU
10 gColumbus10 g Columbus HopsPellet16.2Boil60 min17.53
50 gCitra50 g Citra HopsPellet12.5Boil10 min24.51
14 gColumbus14 g Columbus HopsPellet16.2Boil10 min8.9
16 gColumbus16 g Columbus HopsPellet16.2Hopback at 78 °C30 min1.06
70 gCitra70 g Citra HopsPellet12.5Hopback at 78 °C30 min3.57
50 gCentennial50 g Centennial HopsPellet10.3Hopback at 78 °C30 min2.1
10 gColumbus10 g Columbus HopsPellet16.2Dry Hop4 days
180 gCitra180 g Citra HopsPellet12.5Dry Hop4 days
100 gCentennial100 g Centennial HopsPellet10.3Dry Hop4 days
Mash Guidelines
Amount Description Type Temp Time
30 LTemperature67 C75 min
10 LSparge75 C10 min
Attenuation (avg):
Optimum Temp:
12.2 - 25 °C
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P)
116 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Stenungsund
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
21 2 17 16 21 65
Mash Chemistry and Brewing Water Calculator
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View Count: 479
Brew Count: 0
Last Updated: 2017-02-12 17:23 UTC
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