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Weizen/weissbier

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Batch size

  • 16.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.8 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
44 C 20 min
52 C 5 min
63 C 40 min
72 C 20 min
77 C 5 min

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Fermentables

12.9 BLG
5.2% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 3 kg 60% 83 % 5
Grain Weyermann - Pilsner Malt 1 kg 20% 81 % 3
Grain Viking Pale Ale malt 1 kg 20% 80 % 5
Sum 5 kg

Hops

17 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 14 g 70 min 9.4 %

Yeasts

Name Type Form Amount Laboratory
fm 41 Wheat Liquid 900 ml FM

Notes

  • ZAKWASZANIE dopiero po zakończeniu przerwy ferulikowej!
    pH zacieru ~5,7

    (~ 17-18C)
    start od 15 potem 17-20?
    start 22->18?
    Oct 17, 2018, 1:57 AM

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