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Double Witbier

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 30.8 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 14.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
55 C 20 min
65 C 60 min
76 C 0 min

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Fermentables

17.5 BLG
5.6 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2 kg 28.6% 82 % 4
Grain Viking Munich Malt 1 kg 14.3% 78 % 18
Grain Viking Wheat Malt 3 kg 42.9% 83 % 5
Grain Płatki owsiane 1 kg 14.3% 85 % 3
Sum 7 kg

Hops

27 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 25 g 70 min 10 %
Boil Oktawia 20 g 15 min 7.1 %

Yeasts

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

Extras

Type Name Amount Use for Time
Spice Kolendra 20 g Boil 10 min
Spice Zest pomarańczy 40 g Boil 10 min

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