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Witbier 1

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Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 27.8 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
40 C 20 min
50 C 15 min
63 C 30 min
70 C 30 min
78 C 2 min

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Fermentables

12.6 BLG
5.1% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.2 kg 40.5% 81 % 4
Grain Pszeniczny Viking 2.2 kg 40.5% 85 % 4
Grain Płatki żytnie 0.35 kg 6.4% 85 % 3
Grain Płatki pszeniczne 0.38 kg 7% 85 % 3
Grain Słód owsiany Fawcett 0.3 kg 5.5% 61 % 5
Sum 5.43 kg

Hops

20 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 10 %
Whirlpool Marynka 20 g 0 min 10 %

Yeasts

Name Type Form Amount Laboratory
FM41 Gwoździe i Banany Wheat Slant 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Kolendra 20 g Boil 10 min
Spice Skórka słodkiej pomarańczy 20 g Boil 10 min

Notes

  • 40C rozbicie betaglukanów w płatkach oraz uzyskanie większej ilości kwasu ferulowego ( wzmocni goździkowy charakter)
    50C przerwa białkowa

    4g gipsu CaSo4
    3gr NaCl
    Dec 28, 2020, 3:32 PM

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