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Witbier

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  • 12.5
    Gravity BLG
  • 42
    IBU
  • ---
    ABV
  • 4.6
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Bychawski
    Brewer
Print

Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 2.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.7 liter(s)
    Mash size
  • 22 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

12.5 BLG
4.6 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2.5 kg 39.7% 80 % 4
Grain Strzegom pszeniczny 1.5 kg 23.8% 81 % 6
Grain Melanoiden Malt 0.1 kg 1.6% 80 % 39
Grain Zakwaszający 0.1 kg 1.6% 75 % ---
Grain Briess - Pale Ale Malt 0.5 kg 7.9% 80 % 7
Grain Płatki jęczmienne 0.35 kg 5.6% 50 % ---
Grain Płatki pszenne 0.8 kg 12.7% 50 % ---
Grain Płatki owsiane 0.45 kg 7.1% 50 % ---
Sum 6.3 kg

Hops

42 IBU

Bitterness ratio 0.75 Very bitter

Use for Name Amount Time Alpha acid
Boil Citra 10 g 70 min 12 %
Boil Styrian Goldings 20 g 70 min 4.5 %
Boil Lublin (Lubelski) 25 g 70 min 4 %
Boil Styrian Goldings 5 g 15 min 4.5 %
Boil Citra 10 g 15 min 12 %
Boil Lublin (Lubelski) 5 g 15 min 4 %
Aroma (end of boil) Citra 10 g 5 min 12 %
Aroma (end of boil) Styrian Goldings 5 g 5 min 4.5 %
Aroma (end of boil) Lublin (Lubelski) 5 g 5 min 4 %

Yeasts

Name Type Form Amount Laboratory
s-33 Ale Dry 11 g ---

Extras

Type Name Amount Use for Time
Spice Curacao 12 g Boil 15 min
Spice Curacao 12 g Boil 5 min
Spice Skórka słodkiej pomarańczy 5 g Boil 15 min
Spice Skórka słodkiej pomarańczy 5 g Boil 5 min
Spice Kolendra 5 g Boil 15 min
Spice Kolendra 5 g Boil 5 min

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