PL | EN

  1. Dashboard
  2. Public recipes
  3. Biała Podlaska #2 - Witbier - Browar na Wyżynie

Biała Podlaska #2 - Witbier -...

0
Print

Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.3 liter(s)
    Boil size
  • 1 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 6 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 16.5 liter(s)
    Mash size
  • 22 liter(s)
    Total mash volume

Steps

Temp Time
55 C 15 min
64 C 60 min
72 C 15 min
78 C 10 min
We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

12.1 BLG
4.9% ABV
3.9 SRM
Type Name Amount Yield EBC
Grain pilzneński Viking Malt 2.5 kg 45.5% 80 % 5
Grain pszeniczny Viking Malt 0.5 kg 9.1% 81 % 5
Grain płatki pszenne błyskawiczne 1.8 kg 32.7% 50 % 1
Grain płatki owsiane błyskawiczne 0.5 kg 9.1% 50 % 3
Grain mąka pszenna 0.2 kg 3.6% 50 % ---
Sum 5.5 kg

Hops

17 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Junga (PL) - granulat 8 g 60 min 12.5 %
Boil Saaz (CZ) - granulat 20 g 15 min 3.78 %

Yeasts

Name Type Form Amount Laboratory
Safbrew T-58 Ale Slant 300 ml ---

Extras

Type Name Amount Use for Time
Flavor Skórka pomarańczy 100 g Boil 5 min
Spice Kolendra 10 g Boil 5 min
Herb Rumianek saszetka x 2 3 g Boil 5 min
Water Agent kwas mlekowy 4 g Mash 110 min
Water Agent chlorek sodu 3 g Mash 110 min
Water Agent siarczan wapnia 1 g Mash 110 min
Water Agent woda demineralizowana 15000 g Mash 110 min
Spice curacao 20 g Boil 5 min

Notes

  • Profil wody:
    Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity Residual
    68.2 10.0 44.4 71.4 42.6 109.9 55.4

    SO42-/Cl- ratio: 0.6 Very Malty
    Jan 10, 2018, 11:53 AM

Discussion