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Weizen #23

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 32.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.9 liter(s)
    Mash size
  • 25.6 liter(s)
    Total mash volume

Steps

Temp Time
45 C 10 min
51 C 15 min
54 C 10 min
63 C 20 min
68 C 30 min
76 C 15 min

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Fermentables

11.7 BLG
4.7% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 3.5 kg 61.4% 83 % 5
Grain Słód Pilsner® 2,5-4,5 EBC Weyermann 2 kg 35.1% 80 % 4
Grain Weyermann - Carapils 0.2 kg 3.5% 78 % 4
Sum 5.7 kg

Hops

11 IBU

Bitterness ratio 0.23 Sweet

Use for Name Amount Time Alpha acid
Boil Tradition 30 g 30 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
Safbrew WB-06 Wheat Dry 23 g Safbrew

Extras

Type Name Amount Use for Time
Spice kolendra 5 g Boil 10 min
Spice pomarańcza 10 g Boil 10 min
Fining mech irlandzki 5 g Boil 10 min

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