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Weizen

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Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

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

Steps

Temp Time
45 C 10 min
53 C 15 min
64 C 30 min
72 C 15 min
78 C 1 min

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Fermentables

11.2 BLG
4.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2 kg 50% 80 % 4
Grain Strzegom Pszeniczny 2 kg 50% 81 % 6
Sum 4 kg

Hops

15 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 25 g 60 min 4 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa WB11 Wheat Dry 10 g Gozdawa

Notes

  • Bardzo długie zacieranie ze względu na dużą ilość słodu do zagrzania to największe wyzwanie.
    Do nachmielenia użyć mrożonego Hallertau z chmielenia na zimno lagerChmielak.
    Jan 10, 2017, 2:33 PM

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