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WITBIER v3 #106

0
  • 10.5
    Gravity BLG
  • 20
    IBU
  • 4.2 %
    ABV
  • 4.3
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Pietro
    Brewer
Print

Batch size

  • 9.5 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 42 %/h
    Evaporation rate
  • 16.5 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 6.6
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 55.1 %
    Mash efficiency
  • 4.08 liter(s) / kg
    Liquor-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
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Fermentables

10.5 BLG
4.2% ABV
4.3 SRM
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

20 IBU

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

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