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Weizen/weissbier

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Batch size

  • 15.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.1 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 15 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
44 C 20 min
51 C 5 min
64 C 60 min
72 C 10 min
77 C 5 min

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Fermentables

12.9 BLG
5.2% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Wheat Malt 2.9 kg 56.3% 82 % 4
Grain BESTMALZ - Best Heidelberg 1.9 kg 36.9% 80.5 % 3
Grain Carabody 0.25 kg 4.9% 75 % 8
Grain Weyermann - Acidulated Malt 0.1 kg 1.9% 80 % 6
Sum 5.15 kg

Hops

14 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 11 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
FM 41 Wheat Liquid 700 ml FM

Extras

Type Name Amount Use for Time
Water Agent Chlorek wapnia 3.5 g Boil 60 min

Notes

  • ZAKWASZANIE dopiero po zakończeniu przerwy ferulikowej!
    Po 2,5ml kwasu do zacierania i wysładzania.

    pH zacieru ~5,7

    Start 16-17 i dosyć szybko do 18(7), potem 20(7) -22
    (uwaga siarka)

    CO2 ~3
    Oct 17, 2018, 1:57 AM

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