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Polish Wheat

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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
  • 13.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
68 C 60 min
78 C 0 min

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Fermentables

15 BLG
6.2% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2.5 kg 41.7% 85 % 4
Grain Viking Pale Ale malt 2.5 kg 41.7% 80 % 5
Grain Słód owsiany Fawcett 0.5 kg 8.3% 61 % 5
Grain Castlemalting - Cara Clair 0.5 kg 8.3% 78 % 4
Sum 6 kg

Hops

22 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Iunga 20 g 60 min 11 %
Aroma (end of boil) AMORA PRETA 25 g 0 min 9 %
30min w 80*C
Whirlpool EXP 2/20 (experimental PolishHops) 25 g 0 min 7.3 %
30min w 80*C
Whirlpool Książęcy 25 g 0 min 7 %
30min w 80*C
Whirlpool Vermhelo 25 g 0 min 8.1 %
30min w 80*C
Dry Hop AROMA PRETA 25 g 4 day(s) 9 %
Dry Hop EXP 2/20 25 g 4 day(s) 7.3 %
Dry Hop Książęcy 25 g 4 day(s) 7 %
Dry Hop Vermhelo 25 g 4 day(s) 8.1 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - LalBrew American East Coast - New England Ale Slant 200 ml Lallemand

Extras

Type Name Amount Use for Time
Water Agent sól 5 g Mash 0 min
Water Agent chlorek wapnia 5 g Mash 0 min
Water Agent gips piwowarski 3 g Mash 0 min

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