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Witbier

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Batch size

  • 27 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 36.2 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 25.2 liter(s)
    Mash size
  • 32.4 liter(s)
    Total mash volume

Steps

Temp Time
50 C 15 min
68 C 80 min
76 C 5 min

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Fermentables

11.9 BLG
4.8% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3.6 kg 48.3% 80 % 4
Grain Płatki pszeniczne 2.8 kg 37.6% 60 % 3
Grain Płatki orkiszowe błyskawiczne 0.4 kg 5.4% 60 % 4
Grain Płatki owsiane błyskawiczne 0.4 kg 5.4% 60 % 3
Adjunct Rice Hulls 0.25 kg 3.4% 1 % 0
Sum 7.45 kg

Hops

13 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Tradition 25 g 60 min 5.2 %
Aroma (end of boil) Lublin (Lubelski) 15 g 15 min 3.8 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Liquid 40 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Kolendra 15 g Boil 5 min
Spice Curacao 30 g Boil 5 min

Notes

  • -Zacieranie w 68 stopniach do negatywnej próby jodowej (60-90 min)
    -Kolendra roztarta w moździerzu
    -2-litrowy starter drożdżowy
    -Fermentacja burzliwa - drożdże zadane w 21°C, fermentacja w 18°C - 14dni, bez cichej
    Apr 15, 2023, 5:46 PM

Discussion

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MI
Niska wydajność. Wyszło 26l (w fermentorze) 10.5 BLG.
michal.malec    584 days ago