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Witbier z lawendą

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Batch size

  • 10 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 12.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 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
  • 5.1 liter(s)
    Mash size
  • 6.8 liter(s)
    Total mash volume

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Fermentables

9.8 BLG
3.8% ABV
4.7 SRM
Type Name Amount Yield EBC
Grain Słód pszeniczny Bestmalz 1 kg 53.8% 82 % 5
Grain Słód pszeniczny Bestmalz 0.5 kg 26.9% 82 % 5
Grain Weyermann - Carared 0.06 kg 3.2% 75 % 45
Grain Płatki pszeniczne 0.15 kg 8.1% 85 % 3
Liquid Extract Miód Gryczany (Buckwheat Honey) 0.15 kg 8.1% 70 % 40
Sum 1.86 kg

Hops

6 IBU

Bitterness ratio 0.15 Sweet

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 6 g 0 min 4.5 %
Boil Tettnang 12 g 0 min 4 %
Aroma (end of boil) Saaz (Czech Republic) 6 g 55 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Safbrew S-33 Wheat Dry 11.5 g Safbrew

Extras

Type Name Amount Use for Time
Spice kolendra nasiona 8 g Primary ---
Spice curacao 8 g Primary ---
Spice lawenda 8 g Primary ---

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