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witbier

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  • 10.7
    Gravity BLG
  • 12
    IBU
  • 4.3 %
    ABV
  • 3
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Andreas
    Brewer
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Batch size

  • 50 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 66 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 5 liter(s) / kg
    Liquor-to-grist ratio
  • 50 liter(s)
    Mash size
  • 60 liter(s)
    Total mash volume

Steps

Temp Time
54 C 30 min
64 C 60 min
72 C 15 min
78 C 5 min

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Fermentables

10.7 BLG
4.3% ABV
3 SRM
Type Name Amount Yield EBC
Grain Pszeniczny 3 kg 30% 85 % 4
Grain Pilzneński 6 kg 60% 81 % 4
Grain Płatki pszeniczne 0.5 kg 5% 85 % 3
Grain Płatki owsiane 0.5 kg 5% 85 % 3
Sum 10 kg

Hops

12 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Sorachi Ace 20 g 60 min 10 %
Aroma (end of boil) Mount Hood 30 g 10 min 5.5 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Witbier 3944 Ale Culture 1800 g Wyeast Labs

Extras

Type Name Amount Use for Time
Spice kolendra 14 g Boil 15 min
Spice kolendra 14 g Boil 5 min
Flavor curacao 20 g Boil 15 min
Flavor curaco 40 g Boil 5 min

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