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Witbier #5

0
  • 10
    Gravity BLG
  • 20
    IBU
  • 4 %
    ABV
  • 2.9
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • WitekJ
    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
  • 5 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.15 liter(s) / kg
    Liquor-to-grist ratio
  • 12 liter(s)
    Mash size
  • 15.8 liter(s)
    Total mash volume

Steps

Temp Time
63 C 60 min
72 C 30 min
76 C 0 min

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Fermentables

10 BLG
4% ABV
2.9 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2 kg 52.6% 80 % 4
Grain Płatki pszeniczne 1.4 kg 36.8% 85 % 3
Grain Płatki owsiane 0.4 kg 10.5% 85 % 3
Sum 3.8 kg

Hops

20 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Cascade 5.6 g 55 min 7.1 %
Boil English Golding 10 g 55 min 4.8 %
Boil Simcoe 6 g 55 min 13.3 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Classic Belgian Witbier Wheat Dry 10 g Gozdawa

Extras

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

Notes

  • Płatki pszeniczne i owsiane kleikuje w 7 l ciepłej wody, podgrzewam wolno do wrzenia i gotuję ok 10 min ciągle mieszając.
    Do kleiku dolewam 5 l zimnej wody i wsypuję słód, temperaturę ustalam na poziomie 63*C i utrzymuję ją przez 60 minut.
    Jun 25, 2017, 9:15 AM

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