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Weizen Munich Classic

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 27.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 19.7 liter(s)
    Total mash volume

Steps

Temp Time
44 C 25 min
63 C 45 min
72 C 20 min
78 C 10 min

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Fermentables

13.1 BLG
5.3% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2.35 kg 50% 80 % 5
Grain Pszeniczny 2.35 kg 50% 85 % 4
Sum 4.7 kg

Hops

18 IBU

Bitterness ratio 0.34 Balanced

Use for Name Amount Time Alpha acid
Boil Lomik 25 g 50 min 4.6 %
Boil Lomik 25 g 20 min 4.6 %

Yeasts

Name Type Form Amount Laboratory
LallBrew Munich Classic Wheat Slant 120 ml Lallemand

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 80% 2 g Mash 666 min

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