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#5 Hefeweizen

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
45 C 15 min
55 C 15 min
62 C 40 min
72 C 40 min
78 C 0 min

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Fermentables

11 BLG
4.4% ABV
3.3 SRM
Type Name Amount Yield EBC
Grain Weyermann pszeniczny jasny 3 kg 66.7% 80 % 4
Grain Viking Pilsner malt 1.5 kg 33.3% 82 % 4
Sum 4.5 kg

Hops

11 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 25 g 60 min 4.1 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 30 ml Fermentum Mobile

Notes

  • Profil smakowy dla fermentacji:
    Goździki < ok 20°C < Banan
    Ale nie więcej niż 20-22°C.
    Fermentacja burzliwa około 10-11 dni.
    Jul 25, 2018, 6:09 PM

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