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WIT 78/79

0
  • 12.9
    Gravity BLG
  • 28
    IBU
  • 5.2 %
    ABV
  • 3.7
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • grinder1
    Brewer
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Batch size

  • 48 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 8 %/h
    Evaporation rate
  • 66.3 liter(s)
    Boil size
  • 18 %
    Boil loss
  • 12.1
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 5 liter(s) / kg
    Liquor-to-grist ratio
  • 60 liter(s)
    Mash size
  • 72 liter(s)
    Total mash volume

Steps

Temp Time
68 C 60 min

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Fermentables

12.9 BLG
5.2% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 6 kg 48.4% 80 % 5
Grain Viking Wheat Malt 5 kg 40.3% 83 % 5
Grain Oats, Flaked 1 kg 8.1% 80 % 2
Adjunct Rice Hulls 0.4 kg 3.2% 1 % 0
Sum 12.4 kg

Hops

28 IBU

Bitterness ratio 0.54 Bitter

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 50 g 60 min 2.98 %
Boil Marynka 50 g 60 min 9.6 %
Boil Saaz (Czech Republic) 50 g 10 min 2.98 %

Yeasts

Name Type Form Amount Laboratory
WB-06 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Spice kolendra 40 g Boil 5 min
Spice curacao 100 g Boil 5 min

Notes

  • druga część warki fermentowana opshaug kveik
    May 30, 2023, 9:47 AM

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