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Polish Wheat

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 7 %/h
    Evaporation rate
  • 27 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min
78 C 5 min

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Fermentables

11.7 BLG
3.5 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 3 kg 61.2% 85 % 4
Grain Viking Pale Ale malt 1.2 kg 24.5% 80 % 5
Grain Oats, Flaked 0.4 kg 8.2% 80 % 2
Grain Vienna Malt 0.2 kg 4.1% 78 % 8
Grain Acid Malt 0.1 kg 2% 58.7 % 6
Sum 4.9 kg

Hops

28 IBU

Bitterness ratio 0.6 Bitter

Use for Name Amount Time Alpha acid
Boil Iunga 25 g 20 min 11 %
Boil Marynka 10 g 20 min 8.8 %
Boil Sybilla 15 g 20 min 6 %
Boil Iunga 30 g 0 min 11 %
Boil Marynka 20 g 0 min 8.8 %
Boil Sybilla 20 g 0 min 6 %
Whirlpool Iunga 30 g 0 min 11 %
Whirlpool Marynka 20 g 0 min 10 %
Whirlpool Sybilla 20 g 0 min 6 %
Dry Hop Iunga 50 g 5 day(s) 11 %
Dry Hop Sybilla 45 g 5 day(s) 6 %
Dry Hop Marynka 15 g 5 day(s) 8.8 %

Yeasts

Name Type Form Amount Laboratory
US-05 Ale Dry 11.5 g ---

Extras

Type Name Amount Use for Time
Water Agent Gips 4 g Mash 60 min
Fining Whirlfloc 2.5 g Boil 10 min

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