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Citrus witbier

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Batch size

  • 19 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.1 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

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Fermentables

12.4 BLG
5% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Briess - Wheat Malt, White 2 kg 50% 85 % 5
Grain Briess - Pilsen Malt 2 kg 50% 80.5 % 2
Sum 4 kg

Hops

20 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau Blanc 10 g 60 min 7 %
Aroma (end of boil) Mosaic 15 g 10 min 10 %
Boil Ahtanum 15 g 60 min 3 %
Whirlpool Mosaic 15 g 0 min 10 %

Yeasts

Name Type Form Amount Laboratory
WLP400 - Belgian Wit Ale Yeast Wheat Liquid 75 ml White Labs

Extras

Type Name Amount Use for Time
Spice Coriander seeds 10 g Boil 10 min
Flavor Orange peel 80 g Boil 10 min
Spice Cardamon 3 g Boil 10 min
Flavor Ginger 60 g Boil 10 min
Spice Curaçao 20 g Boil 10 min

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