Emr's Hefeweizen v2

Reçeteler
1

Bir önceki biradan boşa çıkacak olan m21i yıkayıp burada kullanmayı planlıyorum.
O muz buraya gelecek.

TT#19 Hefeweizen v2

Weissbier

5.0% / 12.3 °P

75.7% efficiency

Batch Volume: 12 L

Boil Time: 60 min

Mash Water: 11 L

Sparge Water: 6.84 L

Total Water: 17.84 L

Boil Volume: 16.54 L

Pre-Boil Gravity: 1.040

Vitals

Original Gravity: 1.049

Final Gravity: 1.011

IBU (Tinseth): 13

BU/GU: 0.26

Color: 10 EBC

Mash

Temperature — 55 °C — 10 min

Decoction — 63 °C — 60 min

Temperature — 77 °C — 15 min

Malts (2.45 kg)

1.6 kg (65.3%) — Thracian Wheat Malt — Grain — 4 EBC

600 g (24.5%) — Thracian Pilsen Malt — Grain — 4 EBC

150 g (6.1%) — Thracian Munich Dark — Grain — 25 EBC

100 g (4.1%) — Weyermann Melanoidin — Grain — 59 EBC

Hops (15 g)

5 g (8 IBU) — Challenger 7.5% — Boil — 60 min

10 g (5 IBU) — Hallertauer Mittelfrueh (BM) 4.5% — Boil — 15 min

Miscs

0.8 g — Calcium Chloride (CaCl2) — Mash

0.7 g — Canning Salt (NaCl) — Mash

0.4 g — Epsom Salt (MgSO4) — Mash

0.4 g — Gypsum (CaSO4) — Mash

4 ml — Lactic Acid 80% — Mash

Yeast

5 ml — Mangrove Jack’s M21 Belgian Wit 76.5%

Fermentation

Primary — 23 °C — 14 days

2 Beğeni
2

45 derece 15-20 dk eklemek lazım buna malum buğday maltı ın akışkanlığını arttırmak lazım, bir de pirinç kavuzu da varsa ,yapılabilirse çift decoction da sınıf atlatır.

3

hocam biab yapıyorum bende makine yok. o yüzden eklemedim.

1 Beğeni
4

Ufak tefek düzenlemeler. Daha fazla muz aroması için buğday oranı ve ogyi arttırıp 72c ekledim.

TT#19 BelWeis

Weissbier

5.5% / 13.2 °P

All Grain

75.7% efficiency

Batch Volume: 12 L

Boil Time: 60 min

Mash Water: 11 L

Sparge Water: 7 L

Total Water: 18 L

Boil Volume: 16.54 L

Pre-Boil Gravity: 1.044

Vitals

Original Gravity: 1.054

Final Gravity: 1.012

IBU (Tinseth): 13

BU/GU: 0.25

Color: 10.4 EBC

Mash

Temperature — 55 °C — 10 min

Decoction — 63 °C — 30 min

Temperature — 72 °C — 30 min

Temperature — 77 °C — 15 min

Malts (2.65 kg)

1.9 kg (71.7%) — Thracian Wheat Malt — Grain — 4 EBC

500 g (18.9%) — Thracian Pilsen Malt — Grain — 4 EBC

150 g (5.7%) — Thracian Munich Dark — Grain — 25 EBC

100 g (3.8%) — Weyermann Melanoidin — Grain — 59 EBC

Hops (17 g)

5 g (8 IBU) — Challenger 7.5% — Boil — 60 min

12 g (6 IBU) — Hallertauer Mittelfrueh (BM) 4.5% — Boil — 15 min

Miscs

0.8 g — Calcium Chloride (CaCl2) — Mash

0.7 g — Canning Salt (NaCl) — Mash

0.4 g — Epsom Salt (MgSO4) — Mash

0.4 g — Gypsum (CaSO4) — Mash

5 ml — Lactic Acid 80% — Mash

Yeast

5 ml — Mangrove Jack’s M21 Belgian Wit 76.5%

Fermentation

Primary — 24 °C — 14

2 Beğeni