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WITBIER #2

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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
  • 13.8
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

15 BLG
6.2% ABV
4 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3 kg 48.4% 82 % 3.5
Grain Viking Wheat Malt 2 kg 32.3% 83 % 4
Grain Płatki owsiane 1.2 kg 19.4% 60 % 3
Sum 6.2 kg

Hops

11 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 30 g 60 min 3.7 %

Yeasts

Name Type Form Amount Laboratory
WB-06 Wheat Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Spice Kolendra 30 g Boil 10 min
Spice Trawa cytrynowa 30 g Boil 10 min
Spice Skórka pomarańczy 20 g Boil 10 min

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