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P2

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  • 12.1
    Gravity BLG
  • 9
    IBU
  • ---
    ABV
  • 5.2
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • pawel123
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • --- %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • --- %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.9 liter(s)
    Mash size
  • 17.2 liter(s)
    Total mash volume

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Fermentables

12.1 BLG
5.2 SRM
Type Name Amount Yield EBC
Grain Weyermann pszeniczny jasny 2.5 kg 58.1% 80 % 6
Grain Pilzneński 1.6 kg 37.2% 81 % 4
Grain Carahell 0.2 kg 4.7% 77 % 26
Sum 4.3 kg

Hops

9 IBU

Bitterness ratio 0.16 Sweet

Use for Name Amount Time Alpha acid
Mash Magnat 30 g 60 min 11.2 %
Mash Marynka 20 g 40 min 10 %
Aroma (end of boil) Magnat 10 g 15 min 11.2 %
Aroma (end of boil) Marynka 10 g 5 min 10 %

Yeasts

Name Type Form Amount Laboratory
Safbrew WB-06 Wheat Dry 11.5 g Safbrew

Extras

Type Name Amount Use for Time
Herb rozmaryn 1 g Boil 15 min
Flavor miód 1 g Boil 5 min

Notes

  • ewentualnie dodać płatki pszeniczne 0.5 kg

    Zacieranie:
    15 l wody podgrzane do 47ºC i wsypane wszystkie słody..
    45ºC - 10min.
    53ºC - 15min.
    63ºC - 30min.
    72ºC - 2min i pozytywna próba jodowa.
    78ºC i do filtrowania(wysładzania).
    Dec 28, 2015, 7:32 PM

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