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LEMUR - AMERICAN WHEAT

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 33 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.7 liter(s)
    Mash size
  • 26.2 liter(s)
    Total mash volume

Steps

Temp Time
50 C 30 min
64 C 45 min
70 C 20 min
78 C 10 min

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Fermentables

13.8 BLG
5.7% ABV
5.6 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 3 kg 45.7% 85 % 4
Grain Viking Pale Ale malt 3 kg 45.7% 80 % 5
Grain Karmelowy Czerwony 0.5 kg 7.6% 75 % 59
Grain Acid Malt 0.06 kg 0.9% 58.7 % 6
Sum 6.56 kg

Hops

54 IBU

Bitterness ratio 0.96 Very bitter

Use for Name Amount Time Alpha acid
Boil Magnum 15 g 60 min 13.5 %
Boil Amarillo 20 g 30 min 9.5 %
Boil Citra 15 g 30 min 12 %
Boil Amarillo 20 g 15 min 9.5 %
Boil Citra 15 g 15 min 12 %
Dry Hop Amarillo 30 g 5 day(s) 9.5 %
Dry Hop Citra 50 g 5 day(s) 12 %

Yeasts

Name Type Form Amount Laboratory
Safbrew WB-06 Wheat Dry 11.5 g Safbrew

Notes

  • 7g gipsu piwowarskiego + 18ml chlorku wapnia 33% do wody do zacierania

    Fermentacja burzliwa - 7 dni w temperaturze około 18°C

    Fermentacja cicha - 7 dni w temperaturze 18°C (cold crashing po zlaniu na cichą)

    Wysycenie na poziomie 2.5
    Jun 30, 2017, 10:59 AM

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