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Witbier, Dorota Chrapek

0
  • 9.3
    Gravity BLG
  • 27
    IBU
  • 3.6 %
    ABV
  • 2.9
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Paweł B
    Brewer
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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
  • 8.5
    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
  • 11.9 liter(s)
    Mash size
  • 15.3 liter(s)
    Total mash volume

Steps

Temp Time
65 C 100 min
72 C 30 min

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Fermentables

9.3 BLG
3.6% ABV
2.9 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2 kg 57.1% 82 % 4
Grain Weyermann pszeniczny jasny 0.5 kg 14.3% 80 % 6
Grain Płatki pszeniczne 0.5 kg 14.3% 85 % 3
Grain Płatki owsiane 0.4 kg 11.4% 85 % 3
Adjunct Mąka pszenna 0.1 kg 2.9% --- % 3
Sum 3.5 kg

Hops

27 IBU

Bitterness ratio 0.73 Bitter

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 60 min 8.8 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Classic Belgian Witbier Wheat Dry 10 g Gozdawa

Extras

Type Name Amount Use for Time
Spice Kolendra 15 g Boil 10 min
Spice Curacao 20 g Boil 15 min

Notes

  • Płatki i mąkę skleikować w 6l wody. Dodać około 5 litrów letniej wody. Temperaturę ustalić na poziomie około 69 C dodać ześrutowany słód.
    Nov 7, 2018, 9:59 AM

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