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#2 Witbier Kolender

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Batch size

  • 25 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 34.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 19.3 liter(s)
    Mash size
  • 24.8 liter(s)
    Total mash volume

Steps

Temp Time
45 C 30 min
53 C 10 min
64 C 50 min
72 C 10 min
78 C 0 min

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Fermentables

11.6 BLG
3.8 SRM
Type Name Amount Yield EBC
Grain Wheat, Torrified 2 kg 36.4% 79 % 4
Grain Pilzneński 3 kg 54.5% 81 % 4
Grain Oats, Flaked 0.5 kg 9.1% 80 % 2
Sum 5.5 kg

Hops

15 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 30 min 10 %

Yeasts

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

Extras

Type Name Amount Use for Time
Spice kolendra 15 g Boil 5 min
Spice curacao 20 g Boil 5 min
Other skórka pomarańczy 30 g Boil 5 min

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