PL | EN

  1. Dashboard
  2. Public recipes
  3. #6 Hefeweizen

#6 Hefeweizen

0
Print

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
  • 10
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 30 min
72 C 30 min
78 C 5 min

  • Brewlog is empty

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members can modify recipe for a single batch? Become a PRO member!

Fermentables

11 BLG
4.4% ABV
4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 47.6% 81 % 4
Grain Pszeniczny 2 kg 47.6% 85 % 4
Grain Abbey Malt Weyermann 0.2 kg 4.8% 75 % 45
Sum 4.2 kg

Hops

12 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Tradition 20 g 50 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
Safbrew WB-06 Wheat Dry 11 g Safbrew

Notes

  • Warka podzielona na pół:
    - 10 litrów bez dodatku (fermentowane w około 18-20 stopniach Celsjusza - wyraźny banan)
    - 10 litrów z dodatkiem około 1 kg pulpy z mango - zblendowana oraz zamrożona, następnie podgrzana i dodana na fermentację cichą na około 2 tygodnie. Słaby smak mango + wylatuje z butelki
    Nov 3, 2018, 11:45 PM

Discussion