PL | EN
Berliner Weisse / Kiwi Berline...
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7.6Gravity BLG
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8IBU
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2.9 %ABV
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2.2SRM
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All GrainType
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Style
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Brewer
![](/uploads/qr-code/4d6f4abb2aeb6b94f239604a4ba40e65.png)
Batch size
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24.5 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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28.6 liter(s)Boil size
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1 %Boil loss
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6.8Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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76 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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11.4 liter(s)Mash size
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14.6 liter(s)Total mash volume
Steps
Temp | Time |
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62 C | 40 min |
72 C | 30 min |
100 C | 10 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | BESTMALZ - Best Heidelberg Wheat Malt | 1.75 kg 53.8% | 82 % | 3 |
Grain | BESTMALZ - Best Heidelberg | 1.5 kg 46.2% | 80.5 % | 2.9 |
Sum | 3.25 kg |
Hops
Bitterness ratio 0.27 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hersbrucker | 10 g | 60 min | 4.1 % |
Boil | Hersbrucker | 10 g | 15 min | 4.1 % |
Boil | Hersbrucker | 10 g | 5 min | 4.1 % |
Późne chmielenie, lekko na aromat w czystej wersji |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Safale US-05 | Ale | Dry | 11.5 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
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Fining | Mech Irlandzki | 2.5 g | Boil | 15 min |
Water Agent | kwas mlekowy | 10 g | Mash | 70 min |
Water Agent | kwas mlekowy | 10 g | Boil | 60 min |
Notes
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pH do korekty na bieżąco (zacieranie) do wartości 5,6 - 5,8 pH.
pH po pierwszym gotowaniu obniżyć do 4,2 -> zahamowanie proteaz i konkurencyjnych bakterii
Ukwaszanie w temp do 42 C, Optimum - 30 C
ph po pierwszym gotowaniu ~4,2, ekstrakt 5 P (w 40 C, wymaga korekty temperatury).
Brzeczka schłodzona do 40 C w ~17 - 18 h bez chłodnicy.
Bakterie z zakwasu zadane w 40 C na dwie doby
Ph po ukwaszoniu ok 3,2, 6P (skorygowane
gestosc brzeczki nastawnej 7,5 P, 24,5 l
gestość po fermntacji głównej: 2,5 P
Aug 20, 2020, 9:59 PM