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thai wheat

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  • 11.7
    Gravity BLG
  • 8
    IBU
  • 4.7 %
    ABV
  • 3.1
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • MatoHA
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 45 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
52 C 20 min
68 C 70 min

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Fermentables

11.7 BLG
4.7% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain weyermann - eraclea pilsner malt 2 kg 43.5% 80 % 3
Grain Weyermann - Pale Wheat Malt 2 kg 43.5% 85 % 4
Grain Oats, Flaked 0.5 kg 10.9% 80 % 2
Adjunct Rice Hulls 0.1 kg 2.2% 1 % 0
Sum 4.6 kg

Hops

8 IBU

Bitterness ratio 0.17 Sweet

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 5 g 45 min 8.7 %
Aroma (end of boil) Saaz (Czech Republic) 40 g 5 min 3.4 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Witbier Ale Liquid 150 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor corriander seed grounded 25 g Boil 5 min
Flavor orange peel 20 g Boil 5 min
Herb Lime leafs 10 g Boil 5 min
Spice Ginger 50 g Boil 5 min
Herb Lemongrass 20 g Boil 5 min

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