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#002 Hefeweizen

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 100 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

Steps

Temp Time
44 C 20 min
55 C 15 min
63 C 45 min
72 C 20 min
78 C 10 min

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Fermentables

12.9 BLG
5.2% ABV
3 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 50% 81 % 4
Grain Pszeniczny 2 kg 50% 85 % 4
Sum 4 kg

Hops

13 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Tradition 20 g 55 min 5.5 %
Boil Tradition 10 g 10 min 5.5 %

Yeasts

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

Notes

  • Zacieranie - pierwsze dwie przerwy ( 44 i 55 stopni) - tylko słód pszeniczny, pilzneński dodany dopiero na przerwę 63 stopni.
    Mar 16, 2020, 4:28 PM

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