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Pszeniczka

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Batch size

  • 13 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 16.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
44 C 15 min
55 C 15 min
72 C 60 min
77 C 5 min

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Fermentables

11.9 BLG
4.8% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Słód pszeniczny Bestmalz 2 kg 66.7% 82 % 5
Grain Słód Pilsner® 2,5-4,5 EBC Weyermann 1 kg 33.3% 80 % 4
Sum 3 kg

Hops

14 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 20 g 60 min 4 %

Yeasts

Name Type Form Amount Laboratory
wb-06 Wheat Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Other łuska ryżowa sterylizowana 80 g Mash ---

Notes

  • W 44*C sam słód pszeniczny, potem pilznieński. Łuskę ryżową namoczyć w gorącej wodzie przez 30 minut, potem ułożyć na filtratorze z oplotu.
    Feb 26, 2021, 11:53 AM

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