Beruflich Dokumente
Kultur Dokumente
VICWEISS
Weissbier (10 A)
Type: All Grain Date: 22 Jan 2018
Batch Size: 80,00 l Brewer: Adrino e Victoria
Boil Size: 91,33 l Asst Brewer:
Boil Time: 60 min Equipment: ATOMICA BREWING
End of Boil Vol: 89,44 l Efficiency: 75,00 %
Final Bottling Vol: 70,00 l Est Mash Efficiency: 80,6 %
Fermentation: Ale, Two Stage Taste Rating: 30,0
Taste Notes:
Prepare for Brewing
Mash Steps
Step
Name Description Step Time
Temperature
Rampa 1 Add 51,25 qt of water at 44,6 C 42,0 C 10 min
Rampa 2 Add -0,00 qt of water at 66,0 C 66,0 C 60 min
Rampa 3 Add -0,00 qt of water at 78,0 C 78,0 C 10 min
Boil Ingredients
Amt Name Type # %/IBU
66,85 g Tettnang (Tettnang Tettnager) [4,00 %] - Boil 45,0 min Hop 4 7,4 IBUs
66,85 g Tettnang (Tettnang Tettnager) [4,00 %] - Boil 10,0 min Hop 5 2,9 IBUs
◯ Estimated Post Boil Vol: 89,44 l and Est Post Boil Gravity: 1,050 SG
Fermentation
Notes
file:///C:/Users/Adriano/Documents/BeerSmith2/Reports/bsxtmp_2368.htm 04/03/2018
VICWEISS Page 2 of 2
file:///C:/Users/Adriano/Documents/BeerSmith2/Reports/bsxtmp_2368.htm 04/03/2018