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rabarbar

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Batch size

  • 7 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 9.2 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
70 C 50 min

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Fermentables

9.8 BLG
3.8% ABV
3.8 SRM
Type Name Amount Yield EBC
Grain Briess - Pale Ale Malt 1 kg 71.4% 80 % 7
Grain Pszeniczny 0.4 kg 28.6% 85 % 4
Sum 1.4 kg

Hops

11 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Aroma (end of boil) Mosaic 5 g 20 min 10.5 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa - Classic Belgian Witbier Wheat Dry 5 g Gozdawa

Extras

Type Name Amount Use for Time
Flavor rabarbar 1000 g Secondary 6 day(s)
Flavor laktoza 500 g Bottling ---

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