PL | EN
Batch size
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9.5 liter(s)Expected quantity of finished beer
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90 minBoil time
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42 %/hEvaporation rate
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16.5 liter(s)Boil size
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1 %Boil loss
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6.6Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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55.1 %Mash efficiency
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4.08 liter(s) / kgLiquor-to-grist ratio
-
10 liter(s)Mash size
-
12.5 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 70 min |
72 C | 15 min |
77 C | 7 min |
-
StatusBrewed
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FINISHED
-
WITBIER V4 #108
Pietro created 1437 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | pilzneński - viking | 1 kg 40.7% | 80 % | 4 |
Grain | Mep©Ale | 0.2 kg 8.1% | 82.2 % | 4.8 |
Grain | Płatki pszennne | 0.9 kg 36.6% | 82 % | 3 |
Grain | Płatki owsiane | 0.3 kg 12.2% | 82 % | 3 |
Grain | Cookie - viking | 0.06 kg 2.4% | 72 % | 50 |
Sum | 2.46 kg |
Hops
Bitterness ratio 0.48 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Styrian Golding | 8 g | 60 min | 4.6 % |
Aroma (end of boil) | Styrian Golding | 40 g | 5 min | 4.6 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM20 Białe Walonki | Wheat | Liquid | 30 ml | Fermentum Mobile |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | gips | 1 g | Mash | --- |
Water Agent | sól epsom | 0.5 g | Mash | --- |
Water Agent | kwas mlekowy [ml] | 3.75 g | Mash | --- |
Flavor | curacao (suszone) | 10 g | Boil | 3 min |
Flavor | kolendra mielona | 15 g | Boil | 3 min |
Fining | mech irlandzki | 2 g | Boil | 5 min |
Water Agent | kwas askorbinowy | 1.95 g | Bottling | --- |
Flavor | skórka pomarańczy (świeża) | 153 g | Boil | 3 min |