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Wa-Grapefruit

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.7 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.7 liter(s)
    Mash size
  • 16.9 liter(s)
    Total mash volume

Steps

Temp Time
66 C 70 min
76 C 5 min

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Fermentables

10.7 BLG
4.3% ABV
5.8 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2.35 kg 55.7% 85 % 4
Grain Pilzneński 1.75 kg 41.5% 81 % 4
Grain Strzegom Karmel 300 0.12 kg 2.8% 70 % 299
Sum 4.22 kg

Hops

9 IBU

Bitterness ratio 0.21 Sweet

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 10 g 60 min 4 %
Aroma (end of boil) Cascade 15 g 15 min 6 %
Dry Hop Cascade 50 g 7 day(s) 6 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - American Wheat Ale Liquid 125 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Other Ksylitol 300 g Boil 10 min
Flavor Koncentrat grejpfrutowy 2000 g Primary 10 day(s)
Other Woda 2000 g Primary 10 day(s)

Notes

  • Aby nadać piwu kwaskowego posmaku, między wysładzaniem a gotowaniem można dodać bakterie kwasu mlekowego. W tym celu, brzeczkę należy wystudzić do 35 st., dodać bakterie, zaizolować i odstawić. Po 24h piwo powinno być bardzo kwaskowate
    Dec 12, 2020, 7:53 PM

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