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WITBIER KLASYCZNY

1
  • 10.2
    Gravity BLG
  • 18
    IBU
  • 4.1 %
    ABV
  • 3.2
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • DraX
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 28.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 8.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 14 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

Steps

Temp Time
50 C 6 min
65 C 35 min
72 C 25 min
78 C 10 min

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Fermentables

10.2 BLG
4.1% ABV
3.2 SRM
Type Name Amount Yield EBC
Grain Słód Pilsner® 2,5-4,5 EBC Weyermann 2.5 kg 62.5% 80 % 4
Grain Strzegom Pszeniczny 0.5 kg 12.5% 81 % 6
Grain Płatki pszeniczne 0.5 kg 12.5% 85 % 3
Grain Płatki owsiane 0.5 kg 12.5% 85 % 3
Sum 4 kg

Hops

18 IBU

Bitterness ratio 0.44 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 30 g 60 min 4 %
Boil Lublin (Lubelski) 20 g 10 min 4 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Classic Belgian Witbier Wheat Dry 11 g Gozdawa

Extras

Type Name Amount Use for Time
Spice curacao 10 g Boil 15 min
Spice kolendra 10 g Boil 15 min
Spice starta skórka cytryny 10 g Boil 15 min
Spice curacao 10 g Boil 5 min
Spice starta skórka cytryny 10 g Boil 5 min
Spice starta skórka pomarańczy 25 g Boil 5 min

Notes

  • mozna wiecej zestu (+100g?), i kolendry (+10g i młotkować nastepnym razem!)
    Feb 15, 2018, 2:18 PM

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