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projekt - Dunkelweizen #2 - Br...

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Batch size

  • 18.5 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 11 %/h
    Evaporation rate
  • 23.1 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.4 liter(s)
    Mash size
  • 19.2 liter(s)
    Total mash volume

Steps

Temp Time
66 C 40 min
72 C 20 min
78 C 10 min

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Fermentables

13.6 BLG
5.6% ABV
14.9 SRM
Type Name Amount Yield EBC
Grain pszeniczny Viking Malt 2.5 kg 52.1% 81 % 5
Grain monachijski typ II Viking Malt 1.5 kg 31.3% 78 % 24
Grain red ale (melanoidynowy) Viking Malt 0.25 kg 5.2% 75 % 80
Grain pszeniczny karmelowy Viking Malt 0.25 kg 5.2% 70 % 100
Grain karmelowy 100 - Viking Malt 0.2 kg 4.2% 75 % 100
Grain karmelowy 600 - Viking Malt 0.1 kg 2.1% 65 % 600
Sum 4.8 kg

Hops

15 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Perle (DE) - granulat 15 g 60 min 8 %

Yeasts

Name Type Form Amount Laboratory
Lallemand Danstar Munich Classic Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Water Agent kwas mlekowy 80% 5 g Mash 70 min
Water Agent chlorek sodu 4 g Mash 70 min
Water Agent siarczan wapnia 1 g Mash 70 min
Spice rumianek saszetka x 2 3 g Boil 5 min
Water Agent woda demineralizowana 15000 g Mash 70 min

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