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Belgian Witbier

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  • 12.9
    Gravity BLG
  • 17
    IBU
  • 5.2 %
    ABV
  • 3.7
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Astrid
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

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Fermentables

12.9 BLG
5.2% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Briess - Wheat Malt, White 2.5 kg 50% 85 % 5
Grain Briess - Pilsen Malt 1.5 kg 30% 80.5 % 2
Grain Briess - Carapils Malt 0.5 kg 10% 74 % 3
Grain Weyermann - Acidulated Malt 0.5 kg 10% 80 % 6
Adjunct Briess - Red Wheat Flakes 0 kg 70 % 4
Sum 5 kg

Hops

17 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 15 g 60 min 4.5 %
Boil Saaz (Czech Republic) 20 g 60 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
SafAle K-97 Wheat Dry 5 g Fermentis

Extras

Type Name Amount Use for Time
Other Orange zest 5 g Boil 0 min
Spice coriander 10 g Boil 0 min

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