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145 GWBW

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.4 liter(s)
    Mash size
  • 19.2 liter(s)
    Total mash volume

Steps

Temp Time
36 C 10 min
50 C 45 min
66 C 60 min
76 C 15 min

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Fermentables

12.9 BLG
5.2% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Briess - Wheat Malt, White 2.5 kg 47.2% 85 % 5
Grain Briess - 6 Row Brewers Malt 1.8 kg 34% 78 % 4
Grain Briess - Munich Malt 10L 0.5 kg 9.4% 77 % 20
Adjunct luski ryzu 0.5 kg 9.4% 1 % 0
Sum 5.3 kg

Hops

16 IBU

Bitterness ratio 0.31 Balanced

Use for Name Amount Time Alpha acid
Boil Tettnang 14 g 60 min 4 %
Boil Tettnang 28 g 30 min 4 %
Aroma (end of boil) Tettnang 14 g 0 min 4 %

Yeasts

Name Type Form Amount Laboratory
WLP351 - Bavarian Weizen Yeast Wheat Liquid 10 ml White Labs

Notes

  • Temperatura fermentacji do 20 stopni
    dekokcja
    przy temp 50 odbieramy 1/3, gotujemy i dodajemy do otrzymania 67
    przy 67 odbieramy polowe i gotujemy dodajemy do uzyskania 76
    Apr 28, 2018, 3:15 AM

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