PL | EN
Belgian Witbier v2
0-
11.7Gravity BLG
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21IBU
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4.7 %ABV
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3.7SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/46fcc277c23d9edd22566e6d07708192.png)
Batch size
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20 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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25.3 liter(s)Boil size
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10 %Boil loss
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11Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15 liter(s)Mash size
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20 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
50 C | 20 min |
66 C | 70 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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BELGIAN WITBIER
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 2.5 kg 50% | 80 % | 4 |
Grain | Płatki orkiszowe | 1 kg 20% | 80 % | 6 |
Grain | Płatki pszeniczne | 0.5 kg 10% | 85 % | 3 |
Grain | Płatki owsiane | 0.5 kg 10% | 85 % | 3 |
Grain | Rice, Flaked | 0.5 kg 10% | 70 % | 2 |
Sum | 5 kg |
Hops
Bitterness ratio 0.45 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Hallertau | 25 g | 60 min | 6.3 % |
Boil | Hallertau | 25 g | 5 min | 6.3 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Mangrove Jack's M21 Belgian Wit | Wheat | Dry | 11 g | Mangrove Jack's |
Extras
Type | Name | Amount | Use for | Time |
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Spice | Kolendra indyjska tłuczona | 15 g | Boil | 10 min |
Spice | Skórka cytrynowa świeża | 20 g | Boil | 10 min |
Spice | Skórka pomarańczowa świeża | 20 g | Boil | 10 min |
Spice | Curacao | 20 g | Boil | 15 min |
Spice | Trawa cytrynowa | 5 g | Boil | 5 min |