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Chujowy pszeniczny KWACH

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 4 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min

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Fermentables

12.4 BLG
4.8 SRM
Type Name Amount Yield EBC
Grain Weyermann - Acidulated Malt 0.4 kg 8.2% 80 % 6
Grain Maris Otter Crisp 1 kg 20.4% 83 % 6
Grain Weyermann - Carapils 0.5 kg 10.2% 78 % 4
Grain Weyermann - Pale Wheat Malt 3 kg 61.2% 85 % 5
Sum 4.9 kg

Hops

27 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Comet 30 g 60 min 8.3 %
Dry Hop Hallertau mittelfruh 50 g 7 day(s) 3 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M27 Belgian Ale Ale Dry 10 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Spice kwiaty lawendy 10 g Boil 15 min
Fining mech irlandzki 10 g Boil 15 min
Spice curacao 20 g Boil 15 min

Notes

  • Zależało mi na kwaskowatym charakterze i drobnym nawiązaniu do szampana więc drożdże belgijskie. Piwo szwabskie więc chmiele szwabskie. Kilka pierdół w dodatkach. Słód zakwaszający, bo tak:)
    Mar 21, 2016, 10:22 PM

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