PL | EN
Biały Wilk- Imperialny Witbier
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17.6Gravity BLG
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45IBU
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---ABV
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6.7SRM
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All GrainType
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Style
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Brewer
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Base recipe
![](/uploads/qr-code/5a48184634a3f3224804c03bb9575e69.png)
Batch size
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22 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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27.8 liter(s)Boil size
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5 %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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21.6 liter(s)Mash size
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28.8 liter(s)Total mash volume
Steps
Temp | Time |
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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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SECONDARY
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No versions avalible
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Fermentables
Type | Name | Amount | Yield | EBC |
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Grain | Strzegom Pale Ale | 3.6 kg 50% | 79 % | 6 |
Grain | Strzegom pszeniczny | 2.4 kg 33.3% | 81 % | 6 |
Grain | Wheat, Flaked | 1.2 kg 16.7% | 79 % | 4 |
Sum | 7.2 kg |
Hops
Bitterness ratio 0.57 Bitter
Use for | Name | Amount | Time | Alpha acid |
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Boil | Citra | 25 g | 60 min | 12 % |
Boil | Equinox | 10 g | 60 min | 13.1 % |
Boil | Equinox | 15 g | 5 min | 13.1 % |
Boil | Citra | 15 g | 5 min | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Gozdawa Classic Belgian Witbier | Wheat | Slant | 300 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
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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 starta | 1 g | Boil | 5 min |
Notes
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Świerza skórka starta z jednej cytryny i jednej pomarańczy.
Apr 24, 2016, 10:44 PM