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Rabarbarowy Witbier

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.9 liter(s)
    Boil size
  • 8 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 71 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 15 liter(s)
    Total mash volume

Steps

Temp Time
64 C 50 min
75 C 10 min

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Fermentables

11.4 BLG
4.6% ABV
3.3 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2 kg 47.6% 80 % 4
Grain Strzegom pszeniczny 1 kg 23.8% 81 % 6
Adjunct Pszenica niesłodowana 1 kg 23.8% 75 % 3
Liquid Extract syrop truskawkowy 0.2 kg 4.8% 100 % ---
Sum 4.2 kg

Hops

19 IBU

Bitterness ratio 0.41 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Blanc 20 g 60 min 8 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Liquid 35 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Kolendra indyjska 20 g Boil 10 min
Flavor Rabarbar 200 g Boil 10 min
Flavor Skórka z pomarańczy świeżej 50 g Boil 5 min

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