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WIT BCS

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Batch size

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

Mash information

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

Steps

Temp Time
50 C 15 min
68 C 60 min

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Fermentables

13.6 BLG
3.9 SRM
Type Name Amount Yield EBC
Grain Viking Pale Ale malt 3 kg 49.1% 80 % 5
Grain Płatki pszeniczne 3 kg 49.1% 85 % 3
Grain Strzegom Monachijski typ I 0.11 kg 1.8% 79 % 16
Sum 6.11 kg

Hops

19 IBU

Bitterness ratio 0.35 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 17.29 g 60 min 12 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Liquid 2000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Flavor zest pomarańczy 49.54 g Boil 5 min
Spice kolendra indyjska 12.67 g Boil 5 min
Spice rumianek 1.15 g Boil 5 min

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