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Pszeniczne pod imbir

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Batch size

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

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Fermentables

11.2 BLG
4.5% ABV
7.4 SRM
Type Name Amount Yield EBC
Liquid Extract Bruntal ekstrakt słodowy pszeniczny 2.4 kg 72.7% 80 % 30
Liquid Extract WES ekstrakt słodowy jasny 0.9 kg 27.3% 80 % ---
Sum 3.3 kg

Hops

10 IBU

Bitterness ratio 0.22 Sweet

Use for Name Amount Time Alpha acid
Boil Hallertau 40 g 15 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Classic Belgian Witbier Wheat Dry 10 g Gozdawa

Extras

Type Name Amount Use for Time
Spice Skórka gorzkiej pomarańczy 40 g Boil 30 min
Spice Skórka słodkiej pomarańczy 40 g Boil 30 min
Spice Kolendra 25 g Boil 30 min

Notes

  • Podzielić na pół. Połowę butelkować, do połowy dodać imbir kandyzowany.
    https://www.homebrewtalk.com/threads/ginger-beer-using-crystallized-ginger.249993/

    Po 40 minutach blog 10.6.
    Do połowy 100 g kandyzowanego imbiru
    Jan 5, 2021, 6:07 PM

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