PL | EN
Pszeniczny paulaner HEFEWEIZEN
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15.2Gravity BLG
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16IBU
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6.3 %ABV
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4.6SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/de9b0a3eb1c2991ddab315f3955a3c01.png)
Batch size
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21 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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27.3 liter(s)Boil size
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10 %Boil loss
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15.7Pre-boil gravity BLG
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8 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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21 liter(s)Mash size
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28 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 30 min |
52 C | 15 min |
63 C | 20 min |
72 C | 40 min |
78 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | BESTMALZ - Best Pilsen | 2 kg 27.8% | 75 % | 4 |
Grain | Słód Pszeniczny Jasny 5kg Bestmalz | 2.5 kg 34.7% | 75 % | 5 |
Grain | Pszeniczny 3-5 EBC Steinbach | 2.5 kg 34.7% | 75 % | 4 |
Adjunct | Łuska ryżowa | 0.2 kg 2.8% | 2 % | --- |
Sum | 7.2 kg |
Hops
Bitterness ratio 0.26 Balanced
Use for | Name | Amount | Time | Alpha acid |
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Boil | lubelski | 30 g | 60 min | 3.8 % |
Boil | lubelski | 20 g | 30 min | 3.8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Lallemand LalBrew Munich CLASSIC Wheat Beer | Wheat | Dry | 11 g | Lallemand |
Extras
Type | Name | Amount | Use for | Time |
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Fining | Wiflock | 2.5 g | Boil | 15 min |
Notes
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Słody pszeniczne zmielić osobno
Słód pilsen zmielić osobno
W temperaturze 44 i 52C zacieramy sam słód pszeniczny z łuską ryżową
w kolejnych krokach zacierania temp 63 dodajemy pozostały słód pilsneiski.
Feb 12, 2023, 7:26 AM