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Witbier

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Batch size

  • 15 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 19 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 30 min
67 C 30 min
78 C 15 min

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Fermentables

13.1 BLG
5.3% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Słód Pilsner® 2,5-4,5 EBC Weyermann 2.5 kg 56.8% 80 % 3
Grain Płatki pszeniczne 1.6 kg 36.4% 60 % 3
Grain Płatki owsiane 0.3 kg 6.8% 60 % 3
Sum 4.4 kg

Hops

22 IBU

Bitterness ratio 0.42 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 25 g 60 min 4.5 %
Boil Saaz (Czech Republic) 15 g 15 min 4.5 %
Aroma (end of boil) Saaz (Czech Republic) 10 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
lallemand - belgian wit style Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Spice kolendra 10 g Boil 5 min
Spice curacao 15 g Boil 5 min

Notes

  • Woda kran modyfikowana:
    zacieranie 18L - 2 gr kwasu mlekowego
    wysłądzanie 7L - 2.5 gr kwasu mlekowego
    Jun 28, 2023, 12:51 PM

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