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Witbier

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  • 9.3
    Gravity BLG
  • 19
    IBU
  • 3.6 %
    ABV
  • 2.8
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • mazzi
    Brewer
  • Witbier
    Base recipe
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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
  • 7.3
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 10 liter(s)
    Mash size
  • 12.5 liter(s)
    Total mash volume

Steps

Temp Time
52 C 20 min
63 C 60 min
72 C 25 min

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Fermentables

9.3 BLG
3.6% ABV
2.8 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 57.1% 81 % 4
Grain Pszeniczny 0.5 kg 14.3% 85 % 4
Adjunct Pszenica niesłodowana 1 kg 28.6% 75 % 3
Sum 3.5 kg

Hops

19 IBU

Bitterness ratio 0.51 Bitter

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 30 g 60 min 4 %
Boil Mosaic 15 g 5 min 10 %
Aroma (end of boil) Amarillo 30 g 0 min 9.5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Spice Kolendra 15 g Boil 10 min
Spice Curacao 15 g Boil 10 min
Flavor płatki owsiane 200 g Mash 30 min

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