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  #1- Hefe-Weizen 12°BLG



  • Pszeniczny 2,5 kg
  • Pilzneński 1,5 kg
  • Karmelowy jasny 0,2 kg

Zacieranie w 12 l wody:

  • 46°C - 15 min.
  • 63°C - 25 min.
  • 72°C - 40 min.
  • 78°C - 10 min.


  • Mauribrew Weiss


  • 15 l wody w temp. 78°C

Gotowanie z chmieleniem: 60 min.

  • Lubelski 20g - 60 min.

Fermentacja burzliwa 10 dni temp. zmienna między 26 a 20


  • 6g glukozy na 1 l piwa.



Edited by CarTomeX
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