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dark witbier

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  • 16.4
    Gravity BLG
  • 17
    IBU
  • 6.9 %
    ABV
  • 18.6
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • kremowkarz
    Brewer
Print

Batch size

  • 17.5 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 21.9 liter(s)
    Boil size
  • 7 %
    Boil loss
  • 15
    Pre-boil gravity BLG
  • 7 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 24.9 liter(s)
    Mash size
  • 31.1 liter(s)
    Total mash volume

Steps

Temp Time
67 C 60 min
78 C 1 min

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Fermentables

16.4 BLG
6.9% ABV
18.6 SRM
Type Name Amount Yield EBC
Grain Strzegom Wiedeński 2.1 kg 33.8% 79 % 10
Grain Pszeniczny 2.3 kg 37% 85 % 4
Grain Melanoiden Malt 0.68 kg 10.9% 80 % 39
Grain Płatki owsiane 0.454 kg 7.3% 60 % 3
Grain Carafa II 0.227 kg 3.7% 70 % 812
Grain łuska ryżowa 0.454 kg 7.3% 1 % 0
Sum 6.215 kg

Hops

17 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Northern Brewer 17 g 60 min 9 %

Yeasts

Name Type Form Amount Laboratory
Safale BE-134 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Spice kolendra ziarno świeżo mielone 14 g Boil 5 min
Spice lukrecja 14 g Boil 5 min
Spice anyż gwiaździsty 3 g Boil 5 min

Notes

  • Uważnie dobierać źródło kolendry - lepiej zainwestować w dobrą kolendrę ze sklepu piwowarskiego.
    Drożdże polecane: Wyeast 3942 lub WLP400, lub inny ulubiony belgijski szczep.
    Nagazowanie: Medium high/3.0 (ok. 147g cukru?)
    Jan 10, 2024, 6:48 PM

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