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#66 Weizen

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.6 liter(s)
    Mash size
  • 25.2 liter(s)
    Total mash volume

Steps

Temp Time
64 C 45 min
72 C 15 min
78 C 1 min

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Fermentables

12.4 BLG
5% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2.4 kg 42.9% 85 % 4
Grain Pilzneński 2.4 kg 42.9% 81 % 4
Grain Owsiany 0.8 kg 14.3% 61 % 5
Sum 5.6 kg

Hops

11 IBU

Bitterness ratio 0.22 Sweet

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 20.3 g 60 min 4.5 %
Boil Fuggles 6.5 g 60 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 3068 Weihenstephan Weizen Ale Liquid 103.63 ml Wyeast Labs

Notes

  • Profil wody: Light and Malty

    do 23 litrów 13 blg wybitej brzeczki dolałem prawie 2 litry wody, co obniżyło blg z 13 do założonego pierwotnie 12,5.
    Drożdże zadane prosto z fiolki w 17*C, temp. podnoszona o 1*C na dzień.
    Odfermentowanie 75%
    Uwaga na drożdże, mocno wychodzą z wiadra.
    Nagazowanie 2,2
    Apr 12, 2021, 6:26 PM

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