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#13 Berliner Weisse

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 13.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 7.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 7 liter(s)
    Mash size
  • 9 liter(s)
    Total mash volume

Steps

Temp Time
65 C 60 min
78 C 10 min

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Fermentables

8.5 BLG
3.3% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Viking malt Pale Ale 1 kg 50% 80 % 5
Grain Bestmalz Pszeniczny Jasny 1 kg 50% 82 % 5
Sum 2 kg

Yeasts

Name Type Form Amount Laboratory
Lactobacillus plantarum 299v Ale Culture 8 g Sanprobi IBS
12 tabletek
Us- 05 Ale Dry 10.5 g ---

Notes

  • Brzeczkę w fermentorze schładzamy do 30*, dodajemy lacto i utrzymujemy daną temperaturę przez 24h. Po tym czasie schładzamy do temp. 20* i dodajemy drożdże
    Sep 24, 2021, 11:32 PM

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