Den förra blev så jäkla god så nu blir det 20 liter.
Nya kvarnen funkade bra, men man behöver krossa malten två gånger. Dessutom pallade skruvdragaren inte de hårda vetekornen första vändan.
Recipe Details
| Batch Size | Boil Time | IBU | SRM | Est. OG | Est. FG | ABV |
|---|---|---|---|---|---|---|
| 20 L | 60 min | 12.81 | 4.21 | 1.048 | 1.01 | 5.01 |
| Actuals | 1.048 | 1.01 | ||||
Style Details
| Name | Cat. | OG Range | FG Range | IBU | SRM | Carb | ABV |
|---|---|---|---|---|---|---|---|
| Weissbier | 10 A | 1.044 - 1.052 | 1.01 - 1.014 | 8 - 15 | 2 - 6 | 0 - 0 | 4.3 - 5.6 % |
Fermentables
| Name | Amount | % |
|---|---|---|
| Wheat Malt | 1.6 kg | 40.51 |
| Extra Light Dry Malt Extract (DME) | 500 g | 12.66 |
| Munich Type I | 800 g | 20.25 |
| Corn Sugar - Dextrose | 300 g | 7.59 |
| Pilsner | 750 g | 18.99 |
Hops
| Name | Amount | Time | Use | Form | Alpha % |
|---|---|---|---|---|---|
| Perle | 5 g | 60 min | Boil | Pellet | 5.4 |
| Hallertau Tradition (Germany) | 10 g | 60 min | Boil | Pellet | 5 |
| Hallertau Tradition (Germany) | 10 g | 20 min | Boil | Pellet | 5 |
Miscs
| Name | Amount | Time | Use | Type |
|---|---|---|---|---|
| Chalk | 1 g | 60 min | Mash | Water Agent |
| Gypsym | 0.7 g | 60 min | Mash | Water Agent |
| Lactic acid | 2.5 g | 60 min | Mash | Water Agent |
| Table Salt | 0.7 g | 60 min | Mash | Water Agent |
| Protafloc | 0.5 g | 15 min | Boil | Fining |
| Jästnäring | 1 g | 10 min | Boil | Other |
| Endozym Protease GF | 1 g | 14 days | Primary | Fining |
Yeast
| Name | Lab | Attenuation | Temperature |
|---|---|---|---|
| Hefeweizen Ale Yeast WLP300 (WLP300) | White Labs | 74% | 20°C - 22.22°C |
Mash
| Step | Temperature | Time |
|---|---|---|
| 64°C | 45 min | |
| 70°C | 25 min | |
| 77°C | 10 min |
Fermentation
| Step | Time | Temperature |
|---|---|---|
| Aging | 0 days | 0°C |
Download
| Download this recipe's BeerXML file |