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Witbier

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Batch size

  • 170 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 205.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 116.4 liter(s)
    Mash size
  • 155.2 liter(s)
    Total mash volume

Steps

Temp Time
66 C 50 min
72 C 20 min
78 C 10 min

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Fermentables

12.1 BLG
4.9% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Pszenica niesłodowana 12 kg 29.8% 75 % 3
Grain Strzegom Pilzneński 10 kg 24.8% 80 % 4
Grain Strzegom Pszeniczny 10 kg 24.8% 81 % 6
Grain Oats, Flaked 1.4 kg 3.5% 80 % 2
Grain Płatki orkiszowe 1.4 kg 3.5% 80 % 4
Grain Słód diastatyczny 1.5 kg 3.7% 100 % 6
Grain Wheat, Torrified 2 kg 5% 79 % 4
Grain Acid Malt 0.5 kg 1.2% 58.7 % 6
Adjunct łuska orkiszowa 1.5 kg 3.7% 1 % 1
Sum 40.3 kg

Hops

14 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil hallertauer taurus 70 g 50 min 14 %
Boil East Kent Goldings 50 g 15 min 5.1 %
Boil Styrian Golding 50 g 5 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
safale s-33 Wheat Culture 100 g Fermentis

Extras

Type Name Amount Use for Time
Flavor curacao 30 g Boil 10 min
Spice kolendra 40 g Boil 10 min
Flavor curacao 20 g Boil 0 min
Spice kolendra 10 g Boil 0 min
Spice Kminek 10 g Boil 0 min

Notes

  • Z 10 cytryn, 10 pomarańczy, może limonki trochę. Wszystko obtarte, miąższ zblendowany i wrzucone na 3 minuty przed końcem gotowania.
    May 20, 2017, 8:04 AM

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