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Witbier-sybilla

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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 29 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 19.7 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
72 C 15 min
78 C 10 min

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Fermentables

11.7 BLG
4.7% ABV
6 SRM
Type Name Amount Yield EBC
Grain Słód jęczmienny Best Ale Crisp 2 kg 38.6% 82 % 5
Grain Słód PSZENICZNY Viking Malt 2.28 kg 44% 82 % 5
Grain Słód krmelowy 150 Viking 0.2 kg 3.9% 75 % 150
Grain SŁÓD VIKING MONACHIJSKI JASNY I 0.2 kg 3.9% 78 % 15
Adjunct Płatki owsiane 0.5 kg 9.7% 60 % 3
Sum 5.18 kg

Hops

37 IBU

Bitterness ratio 0.79 Very bitter

Use for Name Amount Time Alpha acid
Boil Sybilla własny (szyszki) 50 g 60 min 5 %
Aroma (end of boil) Sybilla własny (szyszki) 40 g 20 min 5 %

Yeasts

Name Type Form Amount Laboratory
GOZDAWA CLASSIC BELGIAN WITBIER Ale Dry 10 g ---

Extras

Type Name Amount Use for Time
Water Agent Gips 2 g Boil 15 min
Spice kolendra 5 g Boil 15 min

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