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WeizenBock 19 Blg

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 17.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 2.7 liter(s) / kg
    Liquor-to-grist ratio
  • 23 liter(s)
    Mash size
  • 31.5 liter(s)
    Total mash volume

Steps

Temp Time
46 C 25 min
64 C 45 min
72 C 20 min
78 C 2 min

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Fermentables

19.1 BLG
8.3% ABV
21.2 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 4 kg 47.1% 85 % 4
Grain Strzegom Monachijski typ II 2 kg 23.5% 79 % 22
Grain Pilzneński 1.5 kg 17.6% 81 % 4
Grain Special B Malt 0.5 kg 5.9% 65.2 % 315
Grain special W Malt 0.5 kg 5.9% 73 % 300
Sum 8.5 kg

Hops

24 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 8 %
Boil Hallertauer Tradition 10 g 45 min 4 %
Boil Hallertauer Tradition 20 g 15 min 4 %

Yeasts

Name Type Form Amount Laboratory
Safale WB-06 Wheat Dry 11.5 g Fermentis

Notes

  • W 46 stopniach zacierać pszenicę, po 25' dodać monachijski i pilzneński i podgrzać do 64 stopni
    Po podgrzaniu do 72 stopni, dodać specjale
    Dec 9, 2020, 2:15 PM

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