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Berliner Weisse - pierwsza pró...

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 6.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 7.5 liter(s)
    Mash size
  • 10 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min

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Fermentables

7.6 BLG
2.9% ABV
2.3 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 1.5 kg 60% 85 % 4
Grain Strzegom Pilzneński 1 kg 40% 80 % 4
Sum 2.5 kg

Hops

6 IBU

Bitterness ratio 0.2 Sweet

Use for Name Amount Time Alpha acid
Boil Fuggles 10 g 50 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 10 g Fermentis
WLP672 - Lactobacillus Bacteria Ale Liquid 35 ml White Labs

Extras

Type Name Amount Use for Time
Flavor Wiśnie albo inny owoc 4000 g Secondary 60 day(s)

Notes

  • Po warzeniu schładzamy do tych 30-35 stopni i zadajemy bakterie (warto robić starter?) na dwa dni. Utrzymujemy te 32-35 stopni.
    Schładzamy do 20-22 i zadajemy US-05. Burzliwa tyle ile trzeba i cicha z wiśniami 2 miesiące w piwnicy.
    Apr 13, 2020, 5:31 PM

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