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AB Witbier

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  • 11.7
    Gravity BLG
  • 24
    IBU
  • 4.7 %
    ABV
  • 3.7
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Fadwick
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 12.9 liter(s)
    Mash size
  • 17.2 liter(s)
    Total mash volume

Steps

Temp Time
62 C 30 min
73 C 60 min
76 C 5 min

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Fermentables

11.7 BLG
4.7% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 2.5 kg 58.1% 81 % 5
Grain Weyermann pszeniczny jasny 1.3 kg 30.2% 80 % 6
Grain Oats, Flaked 0.5 kg 11.6% 80 % 2
Sum 4.3 kg

Hops

24 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Willamette 30 g 50 min 5 %
Boil Willamette 10 g 15 min 5 %
Aroma (end of boil) Sterling 15 g 15 min 4.5 %
Aroma (end of boil) Sterling 15 g 5 min 4.5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Spice Curacao 20 g Boil 10 min
Spice Sweet Orange 20 g Boil 10 min
Spice Coriander 20 g Boil 10 min

Notes

  • Primary fermentation: 18-21C 7-10 days.
    Secondary fermentation: not necessary.
    Bottling with 140 grams of glucose for 20l of beer.
    Refermentation + aging: 1-2 weeks.

    Too bitter. I wasn't controlling the temperature of the fermentation, so it was pretty bad. It had a lot of higher alcohols, so it was causing head aches. It was awful.
    Dec 7, 2020, 4:46 PM

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