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berliner wajse

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 15.2 liter(s)
    Mash size
  • 19 liter(s)
    Total mash volume

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Fermentables

9.8 BLG
3.8% ABV
3 SRM
Type Name Amount Yield EBC
Grain Pale Malt (2 Row) US 1.8 kg 47.4% 79 % 4
Grain Briess - Wheat Malt, White 2 kg 52.6% 85 % 5
Sum 3.8 kg

Hops

6 IBU

Bitterness ratio 0.15 Sweet

Use for Name Amount Time Alpha acid
Boil Lomik 10 g 45 min 4 %
Aroma (end of boil) Lomik 15 g 8 min 4 %

Yeasts

Name Type Form Amount Laboratory
US 05 Ale Dry 11.7 g ---

Extras

Type Name Amount Use for Time
Flavor Czarna porzeczka 2250 g Secondary 6 day(s)

Notes

  • Brzeczka gotowana przez 10 minut i zakażona Lactobacillus rhamnosus (probiotyk dicoflor - czysty szczep) 10 kapsułek wsypanych do brzeczki schłodzonej do ok 40 stopni C. Bakterie przeprawiły ok 1 blg. Zakwaszanie przez 24 godziny. Po zakwaszeniu pełne gotowanie.
    Dec 6, 2017, 1:59 PM

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