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Wefeweizen

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 27 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 1 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
46 C 20 min
64 C 40 min
72 C 15 min
78 C 10 min

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Fermentables

11 BLG
4.4% ABV
3.3 SRM
Type Name Amount Yield EBC
Grain Słód pilzneński 3-5 EBC Weyermann - Śrutowanie : śrutowany 2.3 kg 47.9% --- % 4
Grain Słód pszeniczny jasny 3-5 EBC Weyermann (R) - Śrutowanie : śrutowany 2.5 kg 52.1% --- % 4
Sum 4.8 kg

Hops

16 IBU

Bitterness ratio 0.36 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 30 g 55 min 4 %
Boil Hallertau Tradition 20 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 12 ml Fermentum Mobile

Notes

  • Dodano 3 ml kwasu mlekowego (80%) na 15L wody do zacierania. Obniżono ph z 7,7 na 6,3. Woda do wysładzania też 6,4 ph.
    Nov 14, 2019, 10:05 AM

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