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Witbier#2

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 30 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 23.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 88 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 16 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min
78 C 15 min
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Fermentables

11.9 BLG
4.8% ABV
5.6 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 2 kg 50% 85 % 4
Grain Viking Pale Ale malt 1 kg 25% 80 % 5
Grain Viking Melanoidynowy 0.5 kg 12.5% 75 % 60
Grain Płatki owsiane 0.5 kg 12.5% 60 % 3
Sum 4 kg

Hops

35 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Mandarina Bavaria 20 g 10 min 9.2 %
Aroma (end of boil) Mandarina Bavaria 30 g 10 min 9.2 %
Whirlpool Mandarina Bavaria 50 g 20 min 9.2 %

Yeasts

Name Type Form Amount Laboratory
Safbrew S-33 Ale Dry 11 g Fermentis

Extras

Type Name Amount Use for Time
Spice kolendra 20 g Boil 10 min
Spice skókra gorzkiej pomarańczy 20 g Boil 10 min
Spice skókra słodkiej pomarańczy 20 g Boil 10 min

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