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Witbier z kardamonem

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  • 14.3
    Gravity BLG
  • 16
    IBU
  • 5.9 %
    ABV
  • 4.1
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • rozibest
    Brewer
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Batch size

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

Mash information

  • 79 %
    Mash efficiency
  • 2.8 liter(s) / kg
    Liquor-to-grist ratio
  • 16.8 liter(s)
    Mash size
  • 22.8 liter(s)
    Total mash volume

Steps

Temp Time
55 C 20 min
64 C 80 min
78 C 5 min

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Fermentables

14.3 BLG
5.9% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2 kg 33.3% 80 % 4
Grain Strzegom Pszeniczny 1 kg 16.7% 81 % 6
Grain Płatki pszeniczne 2 kg 33.3% 60 % 3
Grain Płatki owsiane 0.5 kg 8.3% 60 % 3
Grain Słód Diastatic Castle Malting 0.5 kg 8.3% 85 % 4
Sum 6 kg

Hops

16 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 28 g 60 min 4.38 %
Boil Saaz (Czech Republic) 15 g 15 min 4.38 %

Yeasts

Name Type Form Amount Laboratory
FM23 Magiczny ogród Wheat Liquid 30 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor curacao 20 g Boil 8 min
Flavor skórki suszone słodkiej pomarańczy 20 g Boil 8 min
Spice kolendra 10 g Boil 8 min
Spice kardamon 10 g Boil 8 min
Fining mech irlandzki 5 g Boil 12 min
Other łuska ryżowa 200 g Mash ---
Other vitamina c 4 g Bottling ---

Notes

  • Na wszelki wypadek przetrzymać płatki pszenne i owsiane w 10l w temp. ok. 66-70st.C przed procesem zacierania.
    Apr 9, 2022, 1:44 PM

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