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Witbier 13° Jonasz

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
50 C 0 min
62 C 30 min
73 C 0 min
78 C 0 min

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Fermentables

12.6 BLG
4.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 2.5 kg 58.1% 85 % 5
Grain Weyermann pszeniczny jasny 1.3 kg 30.2% 85 % 6
Grain Płatki pszeniczne 0.5 kg 11.6% 85 % 3
Sum 4.3 kg

Hops

23 IBU

Bitterness ratio 0.39 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 30 g 60 min 3.6 %
Boil Styrian Golding 10 g 15 min 3.6 %
Boil Saaz (Czech Republic) 15 g 15 min 4.4 %
Boil Styrian Golding 20 g 5 min 3.6 %
Boil Saaz (Czech Republic) 15 g 5 min 4.4 %

Yeasts

Name Type Form Amount Laboratory
Safbrew S-33 Ale Dry 11.5 g Safbrew

Extras

Type Name Amount Use for Time
Spice Skórka gorzkiej pomarańczy (Curacao) 20 g Boil 15 min
Spice Skórka słodkiej pomarańczy 20 g Boil 15 min
Spice Kolendra 20 g Boil 15 min

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