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Psszenica

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 13.5 %/h
    Evaporation rate
  • 34 liter(s)
    Boil size
  • 14 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 17.3 liter(s)
    Mash size
  • 22.7 liter(s)
    Total mash volume

Steps

Temp Time
46 C 20 min
53 C 15 min
64 C 45 min
73 C 15 min
76 C 5 min

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Fermentables

11.9 BLG
4.8% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3,2-4,5 EBC Viking Malt 2 kg 37% 80 % 4
Grain Pszeniczny 3,5-6,5 EBC Viking Malt 1.8 kg 33.3% 80 % 5
Grain Pszenica niesłodowana 1.6 kg 29.6% 70 % 3
Kleikowanie 64°C, 20 min
Sum 5.4 kg

Hops

23 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 50 min 8.8 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 200 ml Fermentum Mobile
Te poszły
Wyeast 3068 Wheat Liquid 100 ml Wyeast
Wyeast 3638 Wheat Liquid 200 ml Wyeast
Najlepsze

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 8 g Mash 53 min
Flavor Skórki pomarańczy i cytryny 200 g Boil 15 min
Other Chłodnica 1 g Boil 20 min
Water Agent Kwas l-askorbinowy 4 g Bottling ---

Notes

  • http://blog.homebrewing.pl/hefe-weizen-wskazowki-do-zacierania-chmielenia-fermentacji/
    Feb 22, 2019, 7:38 PM
  • Przerwa ferulowa (44°C) przy pH > 5.7, czyli zakwasić dopiero po tej przerwie.
    Feb 24, 2019, 3:17 PM
  • Mniej wody do wysładzania - będzie podbicie pod sitko - o ile wysładzanie w wiadrze.
    Feb 24, 2019, 3:39 PM
  • Woda 50:50 RO i mienral tesco
    Mar 23, 2019, 8:50 AM

Discussion