PL | EN
Batch size
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16.5 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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21.8 liter(s)Boil size
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15 %Boil loss
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11.7Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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65 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15 liter(s)Mash size
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20 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 20 min |
52 C | 5 min |
63 C | 40 min |
72 C | 20 min |
77 C | 5 min |
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Brewlog is empty
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Viking Wheat Malt | 3 kg 60% | 83 % | 5 |
Grain | Weyermann - Pilsner Malt | 1 kg 20% | 81 % | 3 |
Grain | Viking Pale Ale malt | 1 kg 20% | 80 % | 5 |
Sum | 5 kg |
Hops
Bitterness ratio 0.33 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 14 g | 70 min | 9.4 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
fm 41 | Wheat | Liquid | 900 ml | FM |
Notes
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ZAKWASZANIE dopiero po zakończeniu przerwy ferulikowej!
pH zacieru ~5,7
(~ 17-18C)
start od 15 potem 17-20?
start 22->18?
Oct 17, 2018, 1:57 AM