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Smak Żniw - Oat Witbier

0
  • 9
    Gravity BLG
  • 23
    IBU
  • 3.5 %
    ABV
  • 3.5
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Fredward
    Brewer
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 7.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 60 min
78 C 5 min

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Fermentables

9 BLG
3.5% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Słód owsiany Fawcett 2 kg 50% 61 % 5
Grain Viking Pale Ale malt 2 kg 50% 80 % 5
Sum 4 kg

Hops

23 IBU

Bitterness ratio 0.64 Bitter

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 100 g 10 min 5.1 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Liquid 1500 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Suszone Skórki Gorzkich Pomarańczy (Curacao) 40 g Boil 5 min

Notes

  • Fermentacja:
    Burzliwa (7-8 dni w 18-20 st. C)
    Cicha (7-8 dni w 18-20 st. C)

    Butelkowanie:
    Syrop cukrowy na refermentacje (110g cukru w 400 ml wody)

    Dojrzewanie piwa:
    3 tygodnie w temperaturze 10-18 st. C.
    (Koszt surowców w TB: 52,7 zł)
    Apr 14, 2017, 3:05 AM

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