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Witbier 13

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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
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
65 C 90 min

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Fermentables

12.6 BLG
5.1% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.4 kg 48% 81 % 4
Grain Płatki pszeniczne 1 kg 20% 60 % 3
Grain Płatki owsiane 1.5 kg 30% 60 % 3
Grain Weyermann - Acidulated Malt 0.1 kg 2% 80 % 6
Sum 5 kg

Hops

13 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 14 g 60 min 4.3 %
Boil East Kent Goldings 20 g 15 min 6.3 %

Yeasts

Name Type Form Amount Laboratory
FM53 Voss kveik Ale Liquid 60 ml Fermentum Mobile
starter kręcony na mieszadle 48h w obj. 1L 10 BLG - ilość zadanych drożdży podana orientacyjnie

Extras

Type Name Amount Use for Time
Spice Ziarna kolendry 7 g Boil 10 min
Flavor Skórka gorzkiej pomarańczy 20 g Boil 10 min
Flavor Starta skórka świeżej pomarańczy 30 g Boil 5 min
Starta skórka świeżej pomarańczy - 6 sztuk, gramy podane orientacyjnie

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