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independence hefe-wiezen 2

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.5 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

12.9 BLG
5.2% ABV
14.2 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Wheat Malt Dark 2.8 kg 50.5% 82 % 18
Grain Viking Munich Malt 2.5 kg 45.1% 78 % 18
Grain Wheat Crystal Malt 0.1 kg 1.8% 72 % 190
Grain wyermann carafa special II 0.072 kg 1.3% 70 % 1200
Dry Extract Strzegom Bursztynowy 0.07 kg 1.3% 70 % 49
Sum 5.542 kg

Hops

14 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Tettnang 20 g 60 min 3.8 %
Boil Tettnang 22 g 30 min 3.8 %
Aroma (end of boil) Tettnang 5 g 0 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Weihenstephan Weizen Ale Liquid 150 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Herb Irish Moss 5 g Boil 12 min

Notes

  • 17.5l water set up
    15 min 50-52C
    70 min at 65-67C
    15 min at 72C
    mashed-out to 78C,
    7l water bedded for for filtering
    sparged with 12l of water
    12 BRIX (11,5 blg) before boiling, total setup = 29.5l
    13 BRIX (12.5 blg) after boiling, 21 L set up for fermentation.
    7 BRIX (6.5 blg) after 10 days (4% vol.)
    carbonation: 2.8 (170g dry amber extract + 34g sugar) 19.5l bottled.
    Apr 13, 2019, 2:44 PM

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