PL | EN

  1. Dashboard
  2. Public recipes
  3. WITBIER 1.0

WITBIER 1.0

0
  • 12.9
    Gravity BLG
  • 20
    IBU
  • 5.2 %
    ABV
  • 3.1
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • nogmot
    Brewer
Print

Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 80 min
    Boil time
  • 13.5 %/h
    Evaporation rate
  • 33.4 liter(s)
    Boil size
  • 15 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 3 %
    Dry hopping loss

Mash information

  • 85 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 18.9 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
47 C 20 min
52 C 20 min
62 C 50 min
72 C 15 min
75 C 5 min

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members receive notifications about fermenting batches? Become a PRO member!

Fermentables

12.9 BLG
5.2% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Pszenica niesłodowana 3 kg 50.8% 70 % 2
Temperatura kleikowania pszenicy – 58-64 °C.
Grain Pilzneński 3,2-4,5 EBC Viking Malt 2 kg 33.9% 80 % 4
Grain Enzymatyczny 0.5 kg 8.5% 90 % 5
Grain Płatki owsiane błyskawiczne 0.4 kg 6.8% 70 % 3
Sum 5.9 kg

Hops

20 IBU

Bitterness ratio 0.38 Balanced

Use for Name Amount Time Alpha acid
Boil Pacific Jade 15 g 50 min 13.4 %
Aroma (end of boil) Pacific Jade 15 g 5 min 13.4 %
Whirlpool Perle 20 g 0 min 7 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Slant 200 ml Fermentum

Extras

Type Name Amount Use for Time
Water Agent Kwas mlekowy 5 g Mash 20 min
Spice Ananas 750 g Boil 10 min
Spice Kolendra 15 g Boil 5 min
Spice Curacao suszona skórka pomarańczy gorzkiej 15 g Boil 5 min
Flavor Skórki pomarańczy i cytryny moczone 40 g Boil 5 min
Flavor Skórka pomarańczy - suszona Kotanyi 20 g Boil 5 min
Flavor Moczona limonka 50 g Boil 5 min
Herb Rumianek 1 g Boil 1 min
Other Chłodnica 1 g Boil 15 min
Flavor Skórki pomarańczy 35 g Secondary 10 day(s)
Spice Ananas 656 g Secondary 10 day(s)
Water Agent Kwas l-askorbinowy 5 g Bottling ---
Flavor Limonka moczona 45 g Secondary 10 day(s)
Water Agent Kwas mlekowy 5 g Bottling ---
Sprawdzić pH przed dodaniem.

Notes

  • http://blog.homebrewing.pl/hefe-weizen-wskazowki-do-zacierania-chmielenia-fermentacji/

    https://www.piwo.org/blogs/entry/44-300-witbier/
    https://www.wiki.piwo.org/Witbier_dla_zaawansowanych

    Zacieranie:
    http://piwowarzy.wroclaw.pl/beer-busters/
    Apr 4, 2019, 10:44 AM
  • Woda Tesco +RO + kran 50:25:25
    Apr 9, 2019, 12:32 PM

Discussion