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Witek

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
50 C 5 min
62 C 40 min
72 C 20 min
78 C 10 min

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Fermentables

14 BLG
5.8% ABV
5.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 40% 81 % 4
Adjunct Pszenica niesłodowana 2 kg 40% 75 % 3
Grain Viking melanoidynowy 0.5 kg 10% 75 % 60
Grain Płatki owsiane 0.4 kg 8% 85 % 3
Grain Zakwaszajacy 0.1 kg 2% 80 % ---
Sum 5 kg

Hops

14 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 20 g 45 min 4.5 %
Boil Hallertau 30 g 10 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Brewferm Blanche Wheat Dry 12 g Brewferm

Extras

Type Name Amount Use for Time
Flavor curacao 20 g Boil 10 min
Spice kolendra 5 g Boil 10 min

Notes

  • Pszenicę skleikować. Woda miękka. Zacieranie zacząć w ilości 5-5,5l. Po 5 minutach przerwy białkowej włączyć palnik i zacząć podgrzewać do 52*, ale max T minut, wtedy dolać 1-1,5 l wrzątku o pdgrzewać do 62*
    Dec 2, 2017, 11:22 PM

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