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Citrus witbier

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Batch size

  • 21 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 88 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 14.4 liter(s)
    Mash size
  • 18 liter(s)
    Total mash volume

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Fermentables

10.5 BLG
4.2% ABV
2.7 SRM
Type Name Amount Yield EBC
Grain Briess - Wheat Malt, White 1.9 kg 52.8% 85 % 5
Grain Briess - Pilsen Malt 1.7 kg 47.2% 80.5 % 2
Sum 3.6 kg

Hops

17 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Hallertau 25 g 60 min 3.5 %
Aroma (end of boil) Mosaic 10 g 10 min 10 %
Aroma (end of boil) Simcoe 5 g 10 min 13.2 %
Whirlpool Mosaic 10 g 0 min 10 %
Whirlpool Simcoe 5 g 0 min 13.2 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Witbier Ale Liquid 75 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Spice Coriander seeds 12 g Boil 10 min
Flavor Orange peel 95 g Boil 10 min
Spice Cardamon 6 g Boil 10 min
Flavor Ginger 50 g Boil 10 min

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