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Weizen

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 71 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 25 liter(s)
    Total mash volume

Steps

Temp Time
69 C 45 min
72 C 15 min
75 C 1 min

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Fermentables

11.2 BLG
3.7 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2.5 kg 50% 85 % 4
Grain Pilzneński 2 kg 40% 81 % 4
Grain Strzegom Wiedeński 0.5 kg 10% 79 % 10
Sum 5 kg

Hops

10 IBU

Bitterness ratio 0.22 Sweet

Use for Name Amount Time Alpha acid
Boil Hallertauer Tradition HB otwarta 30 g 30 min 4 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa BW11 Wheat Dry 11 g Gozdawa

Notes

  • Wysładzać zlewając do fermentora, odkręcić bazookę, zdjąć pompę i wlać całość. Zagotować 30 minut (bo po co dłużej?).
    Wylać z gara wszystko, razem z syfem i na to dać drożdże.

    Starter zrobić 1,7l z czego 400ml odlać do słoika jak drożdże wstaną.
    May 3, 2017, 6:08 PM

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