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Weizenbock

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 25.6 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 18.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 28.6 liter(s)
    Mash size
  • 36.7 liter(s)
    Total mash volume

Steps

Temp Time
30 C 60 min
45 C 5 min
42 C 90 min
67 C 40 min
72 C 20 min
76 C 5 min

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Fermentables

19.6 BLG
8.6% ABV
12.3 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 5.1 kg 62.5% 85 % 4
Grain Pilzneński 1.2 kg 14.7% 81 % 4
Grain Monachijski 1.1 kg 13.5% 80 % 16
Grain Carahell 0.35 kg 4.3% 77 % 26
Grain Special B Malt 0.3 kg 3.7% 65.2 % 315
Grain Weyermann - Carawheat 0.11 kg 1.3% 77 % 97
Sum 8.16 kg

Hops

18 IBU

Bitterness ratio 0.22 Sweet

Use for Name Amount Time Alpha acid
Boil Marynka 30 g 60 min 7.7 %

Yeasts

Name Type Form Amount Laboratory
WLP351 - Bavarian Weizen Yeast Wheat Liquid 35 ml White Labs

Notes

  • Zacieranie:
    30 st.: pilznieński + monachijski
    45 st.: zasyp pszenicznego
    42 st.: ferulikowa
    67 st.: dodanie Carahell
    72 st.: dekstrynująca, doddanie special B
    76 st.: dodanie Carawheat i filtracja

    Fermentacja burzliwa: min 10 dni, 20 st.
    Fermentacja cicha: ok. 20 dni, 20 st.
    Refermentacja w butelkach ok. 3 m-ce (ok. 5g glukozy/but)
    May 20, 2017, 10:36 PM

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