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WITBIER 13 BLG # 4

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15.3 liter(s)
    Mash size
  • 20.4 liter(s)
    Total mash volume

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Fermentables

13.1 BLG
5.3% ABV
4 SRM
Type Name Amount Yield EBC
Grain Słód Pilsner® 2,5-4,5 EBC Weyermann 2.4 kg 47.1% 80 % 4
Grain Pszeniczny 1.2 kg 23.5% 85 % 4
Grain Abbey Malt Weyermann 0.1 kg 2% 75 % 45
Grain Płatki pszeniczne 1 kg 19.6% 85 % 3
Grain Płatki owsiane 0.4 kg 7.8% 85 % 3
Sum 5.1 kg

Hops

20 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
Boil Perle 20 g 60 min 6.5 %
Boil Perle 10 g 45 min 6.5 %

Yeasts

Name Type Form Amount Laboratory
Safbrew WB-06 Wheat Dry 11.5 g Safbrew

Extras

Type Name Amount Use for Time
Spice kolendra 30 g Boil 10 min
Spice skórka słodkiej pomarańczy 20 g Boil 10 min
Spice curacao 20 g Boil 10 min

Notes

  • Temperatura zacieru 56 stopni
    Nov 1, 2017, 3:37 PM

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