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American Witbier II

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 28.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 14
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 21.6 liter(s)
    Mash size
  • 28.4 liter(s)
    Total mash volume

Steps

Temp Time
65 C 90 min
72 C 15 min
78 C 1 min

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Fermentables

15.7 BLG
6.6% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain Belgia - Słód pilzneński 3 kg 44.4% 81 % 3
Grain Bestmalz - Słód pszeniczny jasny 1.25 kg 18.5% 80 % 5
Grain Płatki pszeniczne 1.5 kg 22.2% 85 % 3
Grain Płatki orkiszowe 0.5 kg 7.4% 80 % 4
Grain Płatki owsiane 0.5 kg 7.4% 85 % 3
Sum 6.75 kg

Hops

31 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum - DE 25 g 60 min 11.5 %
Boil Magnum - DE 15 g 10 min 11.5 %
Whirlpool Amarillo - USA 30 g 0 min 9.5 %
Dry Hop Amarillo - USA 20 g 4 day(s) 9.5 %
Dry Hop Citra - USA 50 g 4 day(s) 12 %
Dry Hop Centennial - USA 50 g 4 day(s) 10.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Witbier Wheat Slant 100 ml ---

Extras

Type Name Amount Use for Time
Flavor Kolendra 15 g Boil 15 min
Flavor Skórki gorzkiej pomarańczy Curacao 15 g Boil 15 min
Flavor Kolendra 5 g Boil 1 min
Flavor Skórki gorzkiej pomarańczy Curacao 5 g Boil 1 min
Flavor Sok z pomarańczy 4 g Secondary 7 day(s)
Flavor Sok z grejpfuta 1 g Secondary 7 day(s)

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