PL | EN
pszeniczne DunkelWeizen
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13.1Gravity BLG
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20IBU
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5.3 %ABV
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20SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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17 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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21.6 liter(s)Boil size
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10 %Boil loss
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11.9Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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65 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15.2 liter(s)Mash size
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20.2 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 20 min |
53 C | 5 min |
63 C | 30 min |
72 C | 20 min |
78 C | 5 min |
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Wheat Malt | 2.5 kg 49.5% | 83 % | 5 |
2021 bestmalz | ||||
Grain | Monachijski | 1 kg 19.8% | 80 % | 16 |
vm | ||||
Grain | Viking Vienna Malt | 1 kg 19.8% | 79 % | 7 |
vm | ||||
Grain | Karmelowy Pszeniczny Strzegom | 0.4 kg 7.9% | 79 % | 130 |
weyermann | ||||
Grain | Strzegom Czekoladowy ciemny | 0.15 kg 3% | 68 % | 1200 |
vm - ostatnie 15 min. | ||||
Sum | 5.05 kg |
Hops
Bitterness ratio 0.38 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau tradition | 15 g | 60 min | 6.3 % |
Boil | Hallertau tradition | 15 g | 15 min | 6.3 % |
Aroma (end of boil) | Hallertau tradition | 15 g | 5 min | 6.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM41 Gwoździe i Banany | Wheat | Liquid | 1000 ml | Fermentum Mobile |