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#17 Witbier

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.3 liter(s)
    Mash size
  • 16.4 liter(s)
    Total mash volume

Steps

Temp Time
50 C 15 min
65 C 40 min
68 C 40 min
71 C 15 min

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Fermentables

11.7 BLG
3.5 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 53.2% 81 % 4
Grain Pszenica niesłodowana 1 kg 21.3% 75 % 3
Adjunct płatki owsiane błyskawiczne 0.6 kg 12.8% --- % ---
Grain słód zakwaszający 0.1 kg 2.1% --- % ---
Grain Weyermann pszeniczny jasny 0.5 kg 10.6% 80 % 6
Sum 4.7 kg

Hops

17 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 50 g 60 min 3 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Classic Belgian Witbier Wheat Dry 11 g gozdawa

Extras

Type Name Amount Use for Time
Flavor curacao 20 g Boil 3 min
Spice kolendra 10 g Boil 3 min
Flavor skórka pomarańczy 30 g Boil 10 min
Flavor skórka cytryny 10 g Boil 10 min

Discussion

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PA
50 C - 40 minut
65 C - do negatywnej próby jodowej (około 90 minut)
75 C - 15 minut
78 C - filtracja
pawlosbrew    2949 days ago