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GREG Witbier

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 13.8 liter(s)
    Mash size
  • 18.4 liter(s)
    Total mash volume

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Fermentables

11.7 BLG
4.7% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 2.5 kg 54.3% 82 % 4
Grain Wheat, Flaked 1.1 kg 23.9% 77 % 4
Grain Briess - Wheat Malt, White 0.5 kg 10.9% 85 % 5
Grain Oats, Flaked 0.5 kg 10.9% 80 % 2
Sum 4.6 kg

Hops

12 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 15 g 60 min 5.1 %
Boil Saaz (Czech Republic) 15 g 15 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - 3944 Belgian Witbier Ale Liquid 125 ml Wyeast Labs

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