PL | EN
Batch size
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24 liter(s)Expected quantity of finished beer
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80 minBoil time
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13.5 %/hEvaporation rate
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35.6 liter(s)Boil size
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20 %Boil loss
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11.2Pre-boil gravity BLG
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3 %Trub loss
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3 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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14.7 liter(s)Mash size
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19.6 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
55 C | 20 min |
64 C | 60 min |
72 C | 15 min |
75 C | 5 min |
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Brewlog is empty
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WITBIER MINI
nogmot created 2154 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Pilzneński 3,2-4,5 EBC Viking Malt | 2.5 kg 39.1% | 80 % | 4 |
Adjunct | Pszenica niesłodowana | 1.5 kg 23.4% | 65 % | 3 |
Temperatura kleikowania pszenicy – 58-64 °C. Pszenicę wcześniej skleikować w temp. 85C i dodać do zacierania jako podgrzanie. |
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Grain | Pszeniczny 3,5-6,5 EBC Viking Malt | 1.5 kg 23.4% | 80 % | 5 |
Grain | Płatki pszeniczne błyskawiczne | 0.5 kg 7.8% | 80 % | 4 |
Lub owsiane zamiast pszenicznych. | ||||
Grain | Płatki owsiane błyskawiczne | 0.4 kg 6.3% | 80 % | 3 |
Sum | 6.4 kg |
Hops
Bitterness ratio 0.3 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Pacific Jade | 10 g | 50 min | 14.8 % |
Boil | Pacific Jade | 5 g | 10 min | 14.8 % |
Aroma (end of boil) | Perle | 20 g | 5 min | 7 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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FM20 Białe Walonki | Wheat | Slant | 240 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
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Spice | kolendra | 16.32 g | Boil | 5 min |
Spice | curacao | 19.2 g | Boil | 5 min |
Spice | skórka z 2 pomarańczy | 28.8 g | Boil | 5 min |
Spice | Skórka z pomarańczy w alkoholu | 28.8 g | Secondary | 10 day(s) |
Notes
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Dodać mniej wody do zacieru - podnosić temperaturę gotowaną wodą.
Jan 28, 2019, 10:01 AM -
Łuska ryżowa w proporcjach 15g na każde 10% ziaren bez łuski, np: 30% - 45g, 40% - 60g, 50% - 75g
Feb 7, 2019, 9:43 PM