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Witbier

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Batch size

  • 11 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 23 %/h
    Evaporation rate
  • 15.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 9.1 liter(s)
    Mash size
  • 11.3 liter(s)
    Total mash volume

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Fermentables

11 BLG
4.4% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Wheat, Flaked 1.12 kg 44.8% 77 % 4
Adjunct Pszenica niesłodowana 0.23 kg 9.2% 75 % 3
Grain Pilzneński 1 kg 40% 81 % 4
Grain Abbey Castle 0.15 kg 6% 80 % 45
Sum 2.5 kg

Hops

14 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum'PL 6 g 60 min 10.8 %

Yeasts

Name Type Form Amount Laboratory
Lallemand wit Ale Dry 11.5 g Lallemand

Extras

Type Name Amount Use for Time
Flavor Rumianek 5 g Boil 15 min
Flavor Curacao 20 g Boil 15 min
Flavor Kolendra indyjska 25 g Boil 15 min
Flavor Cytryna 5 g Boil 15 min

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