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Dunkelweizen#1

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 18.6 liter(s)
    Mash size
  • 23.9 liter(s)
    Total mash volume

Steps

Temp Time
53 C 15 min
64 C 40 min
72 C 25 min
78 C 5 min

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Fermentables

13.1 BLG
5.3% ABV
18.4 SRM
Type Name Amount Yield EBC
Grain Viking Wheat Malt 2.5 kg 47.2% 83 % 5
Grain Pale Ale / Pilz Crisp 1 kg 18.9% 81 % 5
Grain Monachijski typ II 20-25 EBC Weyermann 1.5 kg 28.3% 80 % 20
Grain Viking Malt Słód Barwiący 0.2 kg 3.8% 65 % 1300
Grain Weyermann - Acidulated Malt 0.1 kg 1.9% 65 % 6
Sum 5.3 kg

Hops

17 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Tradition 15 g 60 min 5 %
Boil Tradition 15 g 30 min 5 %
Aroma (end of boil) Tradition 20 g 10 min 5 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Liquid 1200 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Other Łuska Ryżowa 150 g Mash 5 min
Water Agent Chlorek wapnia 33% 5 g Mash 85 min

Notes

  • Słód barwiący dodany przy podnoszeniu do przerwy dekstrynującej tj. 72 st. C z przeprowadzeniem wcześniej próby jodowej.
    Feb 19, 2022, 11:51 AM

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