Poprvé jsem použil novou fermentační nádobu od SSBrewtech a paráda. Pivo jsem stočil do kyvety č.2. Po třech dnech první „odkalování“ a chuťově moc dobré…
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 20 L |
80 min |
12.6 IBUs |
11.0 EBC |
1.057 |
1.022 |
4.7 % |
|
Actuals |
1.055 |
1.022 |
4.3 % |
Style Details
| Name |
Cat. |
OG Range |
FG Range |
IBU |
SRM |
Carb |
ABV |
| Weizen/Weissbier |
15 A |
1.044 - 1.052 |
1.01 - 1.014 |
8 - 15 |
3.9 - 15.8 |
2.5 - 2.9 |
4.3 - 5.6 % |
Fermentables
| Name |
Amount |
% |
| Oak Smoked Wheat Malt |
3 kg |
58.25 |
| Munich I (Weyermann) |
1 kg |
19.42 |
| Vienna Malt (Weyermann) |
1 kg |
19.42 |
| Kyselý (Weyermann) |
150 g |
2.91 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Sladek |
20 g |
80 min |
Boil |
Pellet |
5 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Whirlfloc Tablet |
0.50 Items |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| Bavarian Wheat Yeast (M20) |
Mangrove Jack's |
70% |
15°C - 30°C |
Mash
| Step |
Temperature |
Time |
| add malt pipe |
38°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 |
Notes
Vyslazovat 7L vody.
1l do chmelovaru
Kvasnice pouze rehydratovat
|
