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Wikuśne

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  • 11.4
    Gravity BLG
  • 18
    IBU
  • 4.6 %
    ABV
  • 3.6
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Beraton
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.7
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 9.8 liter(s)
    Mash size
  • 12.6 liter(s)
    Total mash volume

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Fermentables

11.4 BLG
4.6% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 1.7 kg 39.5% 80 % 4
Adjunct Pszenica niesłodowana 1.5 kg 34.9% 75 % 3
Grain Strzegom Pszeniczny 0.5 kg 11.6% 81 % 6
Grain Diastatyczny 0.4 kg 9.3% 76 % 7
Grain Strzegom Monachijski typ I 0.2 kg 4.7% 79 % 16
Sum 4.3 kg

Hops

18 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 15 g 45 min 7.6 %
Boil Iunga 10 g 15 min 10.2 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's M21 Belgian Wit Wheat Dry 10 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Flavor Curacao 20 g Boil 10 min
Flavor Kolendra 20 g Boil 10 min
Flavor Herbata zielona jaśminowa 30 g Secondary 2 day(s)

Notes

  • Łuska ryżowa 100g namoczona 20 min w gorącej wodzie dodana na dno kadzi filtracyjnej przed przetransferowaniem zacieru

    Profil wody:
    Ca 54
    Mg 10
    Na 65
    SO4 105
    Cl 123
    HCO3 36
    Apr 13, 2025, 2:03 PM

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