PL | EN
Batch size
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21 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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26.5 liter(s)Boil size
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10 %Boil loss
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11.2Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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16.1 liter(s)Mash size
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20.7 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
44 C | 20 min |
68 C | 60 min |
76 C | 10 min |
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StatusBrewed
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FINISHED
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PSZENICZNIAK III
KRAMER PRO created 36 days ago -
PSZENICZNIAK II
KRAMER PRO created 656 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 2 kg 43.5% | 81 % | 4 |
Grain | Pszeniczny | 2.6 kg 56.5% | 85 % | 4 |
Sum | 4.6 kg |
Hops
Bitterness ratio 0.82 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Amarillo | 10 g | 50 min | 9.5 % |
Boil | Citra | 15 g | 30 min | 12 % |
Boil | Sabro | 20 g | 5 min | 15 % |
Boil | Amarillo | 20 g | 5 min | 9.5 % |
Boil | Citra | 20 g | 5 min | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
lallemand-belgian wit-style ale yeast | Wheat | Slant | 80 ml | lallemadd |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Herb | liście kafiru | 15 g | Boil | 10 min |
Flavor | curacao | 8 g | Boil | 10 min |
Flavor | skórka pomarańczy | 8 g | Boil | 10 min |