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Witbier 2023

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  • 12.4
    Gravity BLG
  • 14
    IBU
  • 5 %
    ABV
  • 3.6
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • Tomek88
    Brewer
Print

Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 82 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
52 C 15 min
63 C 85 min
77 C 1 min

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Fermentables

12.4 BLG
5% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Pilsen 1.7 kg 34% 80.5 % 4
Grain Viking Pilsner malt 0.5 kg 10% 82 % 4
Grain Płatki pszeniczne 2 kg 40% 60 % 3
Grain Słód pszeniczny Bestmalz 0.8 kg 16% 82 % 5
Sum 5 kg

Hops

14 IBU

Bitterness ratio 0.28 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 27 g 60 min 4.2 %
Boil Saaz (Czech Republic) 10 g 10 min 4.2 %

Extras

Type Name Amount Use for Time
Spice kolendra 7 g Boil 5 min
Flavor skórka gorzkiej pomarańczy 15 g Boil 5 min
Flavor zest z 1 pomarańczy 1 g Boil 5 min

Notes

  • WODA:
    https://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/?id=XX9SX1M

    10 litrów wody w temp 70/72 -> kleikowanie 2 kg płatków pszennych (15 minut)
    Dolewam 5 litrów zimnej wody, dodaje sole i kwas -> wsypuje słody i ustalam temp na 55'C

    pH po dodatku 5 ml kwasu = 5,64 -> Dodaje dodatkowe 1,5 ml kwasu -> pH = 5,45 ph

    BRZECZKA PRZEDNIA: ok 25 litrów o ekstrakcie 11,4 BLG

    BUTELKOWANIE:
    25.08.2023 - 152 g cukru na 19,5 litra piwa
    Aug 6, 2023, 11:59 PM

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