Kvasil jsem při 20°C. Po CC jsem v pátek 23.6.2023 stočil do kyvety č. 3. FG měřená hustoměrem byla 1.011.
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 20 L |
80 min |
15.4 |
4.4 SRM |
1.05 |
1.01 |
5.25 % |
|
Actuals |
1.05 |
1.01 |
5.25 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Weissbier |
10 A |
1.044 - 1.053 |
1.008 - 1.014 |
8 - 15 |
2 - 6 |
0 - 0 |
0 - 0 % |
Fermentables
| Name |
Amount |
% |
| Wheat Malt, Pale (Weyermann) |
2.7 kg |
51.43 |
| Vienna Malt (Weyermann) |
2.4 kg |
45.71 |
| Kyselý (Weyermann) |
150 g |
2.86 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Hallertauer Mittelfrueh |
30 g |
70 min |
Boil |
Pellet |
4 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
0.5 items |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Safbrew Wheat (WB-06) |
DCL/Fermentis |
68% |
0°C - 0°C |
Mash
| Step |
Temperature |
Time |
| add malt pipe |
52°C |
0 min |
| Protein Mode |
52°C |
10 min |
| Maltose mode |
62°C |
30 min |
| Saccharification 1 |
72°C |
40 min |
| Mash Out |
77°C |
10 min |
