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witbier

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  • 11.4
    Gravity BLG
  • 21
    IBU
  • 4.6 %
    ABV
  • 3.5
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • KiKeL
    Brewer
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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
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.75 liter(s) / kg
    Liquor-to-grist ratio
  • 16.9 liter(s)
    Mash size
  • 21.4 liter(s)
    Total mash volume

Steps

Temp Time
45 C 15 min
55 C 15 min
65 C 45 min
70 C 10 min
78 C 10 min

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Fermentables

11.4 BLG
4.6% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 2 kg 44.4% 80 % 5
Grain Pszenica niesłodowana 1 kg 22.2% 75 % 3
Grain Pszeniczny 1 kg 22.2% 85 % 4
Grain Płatki owsiane 0.5 kg 11.1% 85 % 3
Sum 4.5 kg

Hops

21 IBU

Bitterness ratio 0.46 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 25 g 60 min 4 %
Boil Styrian Golding 25 g 60 min 2.8 %
Boil Saaz (Czech Republic) 5 g 15 min 4 %
Boil Styrian Golding 5 g 15 min 2.8 %

Yeasts

Name Type Form Amount Laboratory
wb-06 Wheat Dry 10 g Gozdawa

Extras

Type Name Amount Use for Time
Spice kolendra 15 g Boil 5 min
Other Skórka słodkiej pomarańczy 10 g Boil 5 min
Spice Curacao 10 g Boil 5 min
Other Trawa cytrunowa 5 g Boil 5 min
Other Werbena cytrynowa 5 g Boil 5 min
Spice Kurkuma 5 g Boil 5 min

Notes

  • Kolendrę rozgnieść
    Jun 9, 2018, 3:34 PM

Discussion