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Wietbier v1 by J. Tomasz

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 19.2 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

Steps

Temp Time
52 C 30 min
63 C 30 min
72 C 20 min

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Fermentables

12.9 BLG
5.2% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 1.8 kg 37.5% 90 % 2.5
Grain Słód pszeniczny 0.8 kg 16.7% 70 % 4.7
Grain Płatki pszeniczne 2 kg 41.7% 85 % 3
Grain Płatki owsiane 0.2 kg 4.2% 85 % 3
Sum 4.8 kg

Hops

14 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Hersbrucker 20 g 60 min 3 %
Aroma (end of boil) Citra 10 g 20 min 12 %

Yeasts

Name Type Form Amount Laboratory
Wyeast 3944 Wheat Liquid 125 ml Wyeast

Extras

Type Name Amount Use for Time
Spice kolendra 10 g Boil 5 min
Spice skrórka pomarańczy 30 g Boil 15 min
Spice rumiankowa herbata 5 g Boil 10 min
Spice cynamon 3 g Boil 10 min

Notes

  • płatki pszeniczne i owsiane należy skleikować
    Jul 5, 2017, 3:22 PM

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