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WITBIER v4 #108

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Batch size

  • 14 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 24 %/h
    Evaporation rate
  • 20.3 liter(s)
    Boil size
  • 1.5 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 72.2 %
    Mash efficiency
  • 4.55 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 18.3 liter(s)
    Total mash volume

Steps

Temp Time
64 C 90 min
72 C 20 min
77 C 7 min

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Fermentables

12.1 BLG
4.9% ABV
4.2 SRM
Type Name Amount Yield EBC
Grain pilzneński - viking 1.3 kg 39.4% 80 % 4
Grain Mep©Ale 0.3 kg 9.1% 82.2 % 4.8
Grain pszenica 1 kg 30.3% 75 % 3
Grain Cookie - viking 0.1 kg 3% 72 % 50
Grain płatki pszenne 0.6 kg 18.2% 82 % 3
Sum 3.3 kg

Hops

17 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 13 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 Slant 130 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent gips 2 g Mash ---
Water Agent sól epsom 0.5 g Mash ---
Water Agent kwas mlekowy [ml] 5.3 g Mash ---
Flavor curacao (suszone) 10.8 g Boil 3 min
Flavor kolendra mielona 30 g Boil 3 min
Fining mech irlandzki 0 g Boil 5 min
Water Agent kwas askorbinowy 3 g Bottling ---
Flavor skórka pomarańczy (świeża) 125 g Boil 3 min
5 pomarańczy

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