PL | EN
Batch size
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23 liter(s)Expected quantity of finished beer
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60 minBoil time
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15 %/hEvaporation rate
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30.4 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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15.3 liter(s)Mash size
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20.4 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
52 C | 20 min |
63 C | 60 min |
72 C | 20 min |
76 C | 0 min |
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StatusBrewed
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FINISHED
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BIAŁY KRUK 2.0
Ozzi_K created 2970 days ago -
BIAŁY WILK- IMPERIALNY WITBIER
Ozzi_K created 3036 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pale Ale | 2.3 kg 45.1% | 79 % | 6 |
Grain | Strzegom pszeniczny | 2 kg 39.2% | 81 % | 6 |
Grain | Wheat, Flaked | 0.8 kg 15.7% | 77 % | 4 |
Sum | 5.1 kg |
Hops
Bitterness ratio 0.43 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Equinox | 15 g | 60 min | 13.1 % |
Boil | Equinox | 10 g | 5 min | 13.1 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Gozdawa Classic Belgian Witbier | Wheat | Dry | 10 g | --- |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Kolendra | 20 g | Boil | 5 min |
Spice | Skórka pomarańczowa kandyzowana | 30 g | Boil | 5 min |
Spice | Skórka pomarańczowa świerzo starta | 1 g | Boil | 5 min |
Spice | Skórka cytrynowa | 1 g | Boil | 5 min |
Notes
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Świerza skórka z jednej pomarańczy i jednej cytryny.
Apr 14, 2016, 6:06 PM