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  3. Spróchniała Oberża - Historical Wheat Ale

Spróchniała Oberża - Historica...

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Batch size

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

Mash information

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

Steps

Temp Time
64 C 60 min
78 C 5 min

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Fermentables

9 BLG
3.5% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Spelt Malt 4 kg 100% 81 % 6
Sum 4 kg

Hops

29 IBU

Bitterness ratio 0.81 Very bitter

Use for Name Amount Time Alpha acid
Boil Lomik 50 g 50 min 4 %
Aroma (end of boil) Lomik 50 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Drożdże z piwnic krakowskich (BIOWAR) Ale Slant 350 ml Biowar

Notes

  • Fermentacja:
    Burzliwa (6-7 dni w 16 st. C)
    Cicha (8-9 dni w 16 st. C)

    Butelkowanie:
    Syrop cukrowy na refermentacje (100 g cukru w 400 ml wody)

    Dojrzewanie piwa:
    3 tygodnie w temperaturze 16-17st. C.
    Feb 3, 2018, 7:23 PM

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