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Witbier Bustrycański

0
  • 13.1
    Gravity BLG
  • 13
    IBU
  • 5.3 %
    ABV
  • 4.6
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Klemens
    Brewer
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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.7 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 2 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 2.2 liter(s) / kg
    Liquor-to-grist ratio
  • 13.2 liter(s)
    Mash size
  • 19.2 liter(s)
    Total mash volume

Steps

Temp Time
18 C 30 min
44 C 60 min
55 C 15 min
62 C 25 min
72 C 30 min
78 C 15 min

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Fermentables

13.1 BLG
5.3% ABV
4.6 SRM
Type Name Amount Yield EBC
Grain Słód pszeniczny Viking Malt (3-6 EBC) 2.5 kg 35.7% 65 % 4
Grain Słód pilzneński 3-5 EBC Weyermann 3.5 kg 50% 65 % 4
Adjunct Płatki owsiane 0.6 kg 8.6% 60 % 4
Adjunct Płatki orkiszowe 0.4 kg 5.7% 60 % 4
Sum 7 kg

Hops

13 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Columbus/Tomahawk/Zeus 7 g 40 min 15.4 %
Aroma (end of boil) Centennial 15 g 5 min 10.5 %
Dry Hop Citra 10 g 35 day(s) 13.6 %
Dodane podczas zlewania na cichą
Dry Hop Cascade 10 g 35 day(s) 7 %
Dodane podczas zlewania na cichą

Yeasts

Name Type Form Amount Laboratory
Drożdże FM20 Białe walonki Wheat Liquid 1000 ml Fermentum Mobile
Starter
Drożdże w fiolce (40ml) plus brzeczka 8.5 BLG (~1000ml)

Extras

Type Name Amount Use for Time
Spice Kolendra 10 g Boil 5 min
Flavor Curaco 20 g Boil 5 min
Flavor Suszona skórka słodkiej pomarańczy 10 g Boil 10 min
Flavor Trawa cytrynowa 10 g Boil 10 min

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