PL | EN

  1. Dashboard
  2. Public recipes
  3. paulaner

paulaner

0
Print

Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 31.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17 liter(s)
    Mash size
  • 22.6 liter(s)
    Total mash volume

Steps

Temp Time
44 C 120 min
67 C 30 min
72 C 45 min
78 C 5 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

12.6 BLG
5.1% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pale Wheat Malt 3.5 kg 61.9% 85 % 5
Grain Strzegom Pilzneński 2 kg 35.4% 80 % 4
Grain Monachijski 0.15 kg 2.7% 80 % 16
Sum 5.65 kg

Hops

11 IBU

Bitterness ratio 0.22 Sweet

Use for Name Amount Time Alpha acid
Boil Hallertau 30 g 90 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 125 ml Fermentum Mobile

Notes

  • Temperaturę z 44 do 67 st C podnosić bardzo powoli (1st/min).
    Gdy zacier osiągnie 67 st C, po 10 minutach odebrać 5-6l gęstego zacieru (dekokt), zagotować w drugim garze (mieszając), poczekać 5 minut i dodać z powrotem do gara. Dokładnie wymieszać.
    Sep 19, 2023, 6:17 PM

Discussion