PL | EN
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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27.5 liter(s)Boil size
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15 %Boil loss
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11Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %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 | 30 min |
64 C | 90 min |
78 C | 5 min |
-
StatusBrewed
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FINISHED
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AMERICAN WITBIER
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 2.5 kg 50% | 81 % | 4 |
Grain | Płatki pszeniczne | 1.5 kg 30% | 85 % | 3 |
Grain | Pszeniczny | 0.5 kg 10% | 85 % | 4 |
Grain | Płatki owsiane | 0.5 kg 10% | 85 % | 3 |
Sum | 5 kg |
Hops
Bitterness ratio 0.25 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Sybilla | 25 g | 60 min | 4.8 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Brewferm Blanche | Wheat | Dry | 12 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Skórka grapefrit rehydr. | 10 g | Boil | 10 min |
Spice | kolendra | 10 g | Boil | 10 min |
Spice | Skórka pomarańcz rehydr. | 20 g | Boil | 1 min |
Spice | Kolendra | 5 g | Boil | 1 min |