Orange Weizengruit
| Selected Style and BJCP Guidelines |
| Minimum OG: | 1.044 SG | Maximum OG: | 1.052 SG |
| Minimum FG: | 1.008 SG | Maximum FG: | 1.012 SG |
| Minimum IBU: | 10 IBU | Maximum IBU: | 20 IBU |
| Minimum Color: | 3.9 EBC | Maximum Color: | 7.9 EBC |
| Recipe Overview |
| Wort Volume Before Boil: | 24.00 l | Wort Volume After Boil: | 19.00 l |
| Volume Transferred: | 18.00 l | Water Added To Fermenter: | 4.00 l |
| Volume At Pitching: | 22.00 l | Volume Of Finished Beer: | 21.00 l |
| Expected Pre-Boil Gravity: | 1.046 SG | Expected OG: | 1.048 SG |
| Expected FG: | 1.012 SG | Apparent Attenuation: | 74,9 % |
| Expected ABV: | 4,8 % | Expected ABW: | 3,7 % |
| Expected IBU (using Tinseth): | 11,2 IBU | Expected Color (using Morey): | 7.4 EBC |
| BU:GU ratio: | 0.24 | Approx Color: | |
| Mash Efficiency: | 65,0 % | ||
| Boil Duration: | 60,0 mins | ||
| Fermentation Temperature: | 18 degC |
| Fermentables |
| Ingredient | Amount | % | MCU | When |
| German Bohemian Pilsner Malt | 2.500 kg | 45,5 % | 1.7 | In Mash/Steeped |
| German Wheat Malt | 2.000 kg | 36,4 % | 1.1 | In Mash/Steeped |
| UK Flaked Oats | 1.000 kg | 18,2 % | 1.1 | In Mash/Steeped |
| Hops |
| Variety | Alpha | Amount | IBU | Form | When |
| German Tettnang | 4,5 % | 15 g | 5.9 | Loose Pellet Hops | 30 Min From End |
| US Chinook | 10,5 % | 10 g | 5.4 | Bagged Pellet Hops | 15 Min From End |
| Other Ingredients |
| Ingredient | Amount | When |
| Багульник | 10 g | In Boil |
| Кориандр | 5 g | In Boil |
| Гвоздика | 5 g | In Boil |
| Orange Peel, Sweet | 20 g | In Fermenter |
| Yeast |
| Water Profile |
| Target Profile: | No Water Profile Chosen |
| Mash pH: | 5.2 |
| pH Adjusted with: | Unadjusted |
| Total Calcium (ppm): | 0 | Total Magnesium (ppm): | 0 |
| Total Sodium (ppm): | 0 | Total Sulfate (ppm): | 0 |
| Total Chloride(ppm): | 0 | Total Bicarbonate (ppm): | 0 |
| Mash Schedule |
| Mash Type: | Full Mash |
| Schedule Name: | Weizen (45-66C) |
| Step Type | Temperature | Duration |
| Rest at | 45 degC | 15 |
| Raise by infusion to | 66 degC | 5 |
| Rest at | 66 degC | 60 |
| Recipe Notes |
| Пряности за 10 минут, цедра (корка с одного апельсина, без белой части, только цедра!) - в ферментер |