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Weizenbock a'la Gdańskie

0
  • 17.1
    Gravity BLG
  • 21
    IBU
  • 7.3 %
    ABV
  • 18.3
    SRM
  • All Grain
    Type
  • Weizenbock
    Style
  • Gunina
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 15.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 20.7 liter(s)
    Mash size
  • 27.6 liter(s)
    Total mash volume

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Fermentables

17.1 BLG
7.3% ABV
18.3 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 3.5 kg 50.7% 83 % 5
Grain Viking Munich Malt 1.8 kg 26.1% 78 % 18
Grain Viking Pilsner malt 0.9 kg 13% 82 % 4
Grain Special B Malt 0.35 kg 5.1% 65.2 % 315
Grain Special W Malt 0.35 kg 5.1% 65.2 % 315
Sum 6.9 kg

Hops

21 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 8.8 %
Boil Hersbrucker 10 g 60 min 3.9 %
Boil Hersbrucker 5 g 20 min 3.9 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 40 ml Fermentum Mobile

Notes

  • Zasyp słodu pszenicznego do wody o temp. ok. 46 st. C. spadek do 44 st. C.

    44st. C – 25 min.

    64st. C. – 62st.C. – 45min. ( w trakcie podgrzewania z 44ech wrzucony monachijski i pilzneński)

    72st. C. – 20 min. – (na początku przerwy na 72óch dodane special b i special w)

    78st. C. – 2 min. mash out
    Sep 26, 2022, 2:01 PM

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