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LEM| New Zeland Wheat

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 25 %/h
    Evaporation rate
  • 28.6 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2.5 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 5 liter(s) / kg
    Liquor-to-grist ratio
  • 25 liter(s)
    Mash size
  • 30 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 0 min

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Fermentables

12.4 BLG
5% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking Malt Pilzneński 2.5 kg 50% 82 % 4
Grain Viking Malt Pszeniczny 2.5 kg 50% 85 % 4
Sum 5 kg

Hops

33 IBU

Bitterness ratio 0.66 Bitter

Use for Name Amount Time Alpha acid
Boil Magnum 15 g 60 min 13.5 %
Boil Rakau (NZ) 20 g 15 min 9.5 %
Aroma (end of boil) Rakau (NZ) 30 g 0 min 9.5 %

Yeasts

Name Type Form Amount Laboratory
Safale US-05 Ale Dry 11 g Fermentis

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