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Weizen

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Batch size

  • 18 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.8 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 21.6 liter(s)
    Total mash volume

Steps

Temp Time
44 C 20 min
63 C 45 min
72 C 20 min
77 C 10 min

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Fermentables

11.9 BLG
4.8% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 2.4 kg 50% 83 % 5
Grain Viking Pilsner malt 2.15 kg 44.8% 82 % 4
Grain Viking Munich Malt 0.25 kg 5.2% 78 % 18
Sum 4.8 kg

Hops

16 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 10 g 60 min 8.8 %
Boil Saaz (Czech Republic) 20 g 15 min 3.78 %

Yeasts

Name Type Form Amount Laboratory
WB-06 Wheat Dry 11 g ---

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