PL | EN
Batch size
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21 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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25 liter(s)Boil size
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3 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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83.9 %Mash efficiency
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3.25 liter(s) / kgLiquor-to-grist ratio
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13.2 liter(s)Mash size
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17.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
51 C | 20 min |
64 C | 60 min |
72 C | 15 min |
78 C | 3 min |
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StatusBrewed
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FINISHED
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AMERICAN WITBIER #20
Pietro created 2923 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Weyermann - Bohemian Pilsner Malt | 2 kg 49.1% | 81 % | 3.5 |
Grain | Biscuit Malt | 0.07 kg 1.7% | 79 % | 45 |
Grain | płatki pszenne | 1.6 kg 39.3% | 77 % | 3.9 |
Grain | płatki owsiane | 0.3 kg 7.4% | 80 % | 2 |
Grain | Weyermann - Acidulated Malt | 0.1 kg 2.5% | 80 % | 4.8 |
Sum | 4.07 kg |
Hops
Bitterness ratio 0.52 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Cascade | 11 g | 60 min | 5.9 % |
Boil | Centennial | 9 g | 60 min | 9.4 % |
Boil | Cascade | 19 g | 10 min | 5.9 % |
Boil | Simcoe | 10 g | 10 min | 11.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Gozdawa Classic Belgian Witbier | Ale | Dry | 10 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | kolendra indyjska | 26 g | Boil | 3 min |
Spice | skórka ze świeżej cytryny | 3 g | Boil | 3 min |
Spice | curaçao | 20 g | Boil | 3 min |
Spice | skórka ze świeżej pomarańczy | 43 g | Boil | 3 min |