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#33 WiksaWeizen

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Batch size

  • 17.5 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 21.4 liter(s)
    Boil size
  • 0 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 77 %
    Mash efficiency
  • 3.4 liter(s) / kg
    Liquor-to-grist ratio
  • 11.2 liter(s)
    Mash size
  • 14.5 liter(s)
    Total mash volume

Steps

Temp Time
44 C 20 min
63 C 40 min
72 C 20 min
78 C 10 min

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Fermentables

12.4 BLG
5% ABV
5.7 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2 kg 56.2% 85 % 3
Grain Strzegom Pilzneński 0.8 kg 22.5% 80 % 4
Grain Carahell 0.2 kg 5.6% 77 % 26
Grain BESTMALZ - Best Melanoidin 0.15 kg 4.2% 75 % 71
Grain zakwaszający 0.05 kg 1.4% 75 % 2
Grain Łuska orkiszowa 0.1 kg 2.8% 1 % 1
Liquid Extract Bruntal Pale Ale 0.26 kg 7.3% 80 % 35
refermentacja (220 g)
Sum 3.56 kg

Hops

10 IBU

Bitterness ratio 0.2 Sweet

Use for Name Amount Time Alpha acid
Boil Iunga 5 g 60 min 11 %
Boil Citra 5 g 5 min 12 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 75 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent kwas mlekowy 2 g Mash 20 min

Notes

  • Do pierwszego etapu zacierania użyć tylko słodu pszenicznego.
    Feb 6, 2019, 10:05 PM

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