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Pszeniczny paulaner HEFEWEIZEN

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.7
    Pre-boil gravity BLG
  • 8 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 21 liter(s)
    Mash size
  • 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

15.2 BLG
6.3% ABV
4.6 SRM
Type Name Amount Yield EBC
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

16 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil lubelski 30 g 60 min 3.8 %
Boil lubelski 20 g 30 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
Lallemand LalBrew Munich CLASSIC Wheat Beer Wheat Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Fining Wiflock 2.5 g Boil 15 min

Notes

  • 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

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