2018 Mere

29. marts 2018

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
25 L 90 min 16.5 IBUs 39.7 EBC 1.054 1.014 5.3 %
Actuals 1.056 1.004 6.9 %

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Dunkelweizen 15 B 1.044 - 1.056 1.014 - 1.01 10 - 18 27.6 - 45.3 2.2 - 2.8 4.3 - 5.6 %

Fermentables

Name Amount %
Pale Malt (2 Row) US 2.78 kg 43.51
Wheat Malt - pale, Weyermann, EBC: 2 - 4 2.78 kg 43.51
Munich Malt - 20L 300 g 4.69
Ristet byg, (Roasted Barley), Fawcett, EBC: 900 - 1100 200 g 3.13
Crystel Malt, Fawcett. EBC: 120 - 140 180 g 2.82
CARA MUNICH type 2 (Cara Crystal), EBC: 110 - 130, Weyermann 150 g 2.35

Hops

Name Amount Time Use Form Alpha %
Hersbrucker (Hallertau) 55 g 90 min Boil Pellet 2.8

Miscs

Name Amount Time Use Type
Klar Urt (0,861) 13.21 g 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
SafLager German Lager (S-189) DCL/Fermentis 73% 8.89°C - 13.33°C

Mash

Step Temperature Time
Step 1 67°C 60 min
Mash Out 78°C 10 min

Fermentation

Step Time Temperature
Primary 7 days 20°C
Secondary 7 days 20°C
Tertiary 2 days 0°C
Aging 30 days 20°C

Notes

1012:
tynd i smagen

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