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Hofe- Weizen II

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.6 liter(s)
    Boil size
  • 8 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

11.4 BLG
4.6% ABV
2.6 SRM
Type Name Amount Yield EBC
Grain Słód Pszeniczny 2.5 kg 56.8% 82 % 5
Grain słód Pilzneński (Viking Malta) 1.7 kg 38.6% --- % ---
Grain Słód Carabelge (Weyermann) 0.2 kg 4.5% --- % ---
Sum 4.4 kg

Hops

14 IBU

Bitterness ratio 0.3 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 10 g 70 min 10 %
Boil Hallertau 15 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Fermentis WB-06 Wheat Dry 11.5 g Fermentis

Notes

  • Surowce: skleppiwowara.pl

    1. Zacieranie 15 l. wody w temperaturze:
    - 45'C- 15 min
    - 55'C- 15 min
    - 62'C- 40 min
    - 72'C- 40 min

    2. Podniesienie temperatury do 75'C- mashout i filtracja
    //pierwsze 1,5l zawracamy w kuble z młutem. Dodatkowo podgrzewamy 12l wody do temperatury 75'C (nie więcej niż 85'C)

    3. Filtracja i wysładzanie do ok 23l brzeczki (odparuje ok 3- 4l).

    4. Chmielenie:
    - 70 min- Marynka
    - 5 min- Hallertauer

    5. Drożdże ok 18- 24'C

    6. Fermentacja w temperaturze ok 20- 22'C (7 dni burzliwa i 7 dni cicha).
    Sep 2, 2017, 8:00 PM

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