PL | EN

  1. Dashboard
  2. Public recipes
  3. Witbier 5

Witbier 5

0
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 24.2 liter(s)
    Boil size
  • 5 %
    Boil loss
  • 12.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 18 liter(s)
    Mash size
  • 24 liter(s)
    Total mash volume

Steps

Temp Time
50 C 20 min
66 C 30 min
72 C 10 min
78 C 1 min

  • No versions avalible

Create your own version

We introduced new Standard account. Check current subscription plans.
Do you know that PRO members have fully automated inventory stock tracking? Become a PRO member!

Fermentables

14 BLG
5.8% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 1 kg 16.7% 80 % 4
Grain Weyermann pszeniczny jasny 2 kg 33.3% 80 % 6
Grain Płatki pszeniczne 2 kg 33.3% 85 % 3
Grain Płatki owsiane 1 kg 16.7% 85 % 3
Sum 6 kg

Hops

15 IBU

Bitterness ratio 0.26 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Goldings 30 g 60 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Mangrove Jack's - Belgian Wit M21 Wheat Dry 10 g Mangrove Jack's

Extras

Type Name Amount Use for Time
Spice Kolendra 12.5 g Boil 15 min
Spice Kolendra 12.5 g Boil 1 min
Flavor Curacao 10 g Boil 15 min
Flavor Curacao 10 g Boil 1 min
Flavor Skórka z pomarańczy 30 g Boil 15 min
Flavor Skórka z pomarańczy 30 g Boil 1 min

Notes

  • Ferm. burz. 14 dni w temp. 18-25 C.
    Refermentacja 7 dni z dodatkiem 1 l soku pomarańczowego.
    Leżakowanie 14 dni.
    Feb 15, 2019, 11:14 PM

Discussion