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WEISSBIER

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 32.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.9 liter(s)
    Mash size
  • 25.6 liter(s)
    Total mash volume

Steps

Temp Time
63 C 20 min
72 C 15 min
78 C 1 min
68 C 20 min

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Fermentables

13.3 BLG
5.5% ABV
7.2 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 3 kg 52.6% 83 % 5
Grain Barke® Munich Malt Weyermann® 2 kg 35.1% 82 % 14
Grain Carahell 0.3 kg 5.3% 77 % 26
Grain Weyermann - Melanoiden Malt 0.2 kg 3.5% 81 % 53
Grain Weyermann - Carawheat 0.2 kg 3.5% 77 % 110
Sum 5.7 kg

Hops

17 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Hersbrucker spat 40 g 60 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 50 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Fining Whirlfloc 0.15 g Boil 10 min

Notes

  • Decoction (single-decoction mashing): Mash in at 63 °C (145°F) and rest for 20 min, heat up to 68°C (154°F) and rest for 20 min, heat up to 72°C (162°F) and rest for 15 min, draw partial mash (1/3) and boil for 5 min, return the boiling part and mash out at 78°C.
    (172°F).
    Dec 17, 2024, 5:02 PM

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