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Weizen 13 blg (Hallertau)

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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
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 17.7 liter(s)
    Mash size
  • 23.6 liter(s)
    Total mash volume

Steps

Temp Time
42 C 20 min
63 C 45 min
72 C 20 min
77 C 10 min

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Fermentables

13.1 BLG
5.3% ABV
7.9 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 3.4 kg 57.6% 83 % 5
Grain Viking Pilsner malt 1 kg 16.9% 82 % 4
Grain Viking Munich Malt 0.4 kg 6.8% 78 % 18
Grain Viking Vienna Malt 1 kg 16.9% 79 % 7
Grain Caraaroma 0.1 kg 1.7% 78 % 400
Sum 5.9 kg

Hops

16 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Hersbrucker DE 25 g 60 min 4.5 %
Boil Hallertau Hersbrucker DE 15 g 20 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safbrew WB-06 Wheat Dry 12 g FERMENTIS

Extras

Type Name Amount Use for Time
Other Łuska ryżowa 200 g Mash 95 min

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