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Hefewizzair

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Batch size

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

Mash information

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

Steps

Temp Time
44 C 20 min
62 C 30 min
72 C 30 min

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Fermentables

11.9 BLG
4.8% ABV
Type Name Amount Yield EBC
Grain Słód pszeniczny jasny Viking Malt 2.5 kg 54.9% 80 % ---
Grain Słód bursztynowy Viking Malt 0.4 kg 8.8% 80 % ---
Grain Słód pale ale Viking Malt 1.5 kg 33% 80 % ---
Grain Słód zakwaszający Weyermann® 0.15 kg 3.3% 80 % ---
Sum 4.55 kg

Hops

14 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Sybilla 25 g 30 min 6 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 30 ml Fermentum Mobile

Notes

  • Po przerwie ferulowej zrobić korektę pH do 5,4
    Nov 11, 2019, 8:01 PM
  • Drożdże zadać do temperatury 12 stopni i podnieść do temperatury fermentacji 18 stopni
    Nov 11, 2019, 8:32 PM

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