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Witbier

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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 25 %/h
    Evaporation rate
  • 17.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 9.2 liter(s)
    Mash size
  • 11.5 liter(s)
    Total mash volume

Steps

Temp Time
67 C 75 min
78 C 5 min

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Fermentables

11.4 BLG
4.6% ABV
3.5 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 1.4 kg 50% 80 % 4
Adjunct Pszenica niesłodowana 0.5 kg 17.9% 75 % 3
Grain Wheat, Flaked 0.5 kg 17.9% 77 % 4
Grain Słód owsiany Fawcett 0.4 kg 14.3% 61 % 5
Sum 2.8 kg

Hops

11 IBU

Bitterness ratio 0.24 Sweet

Use for Name Amount Time Alpha acid
Boil Tomyski 15 g 15 min 4 %
Boil Harsbrucker 8.2 g 60 min 3.6 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Liquid 1000 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Water Agent Łuska ryżowa 100 g Mash 90 min
Water Agent Kwas fosforowy 2 g Mash 15 min
2ml/12l wody do wysładzania
Spice Skóra z pomarańczy deserowych 185 g Boil 5 min
Z 6 pomarańczy. Dodatkowo wyciśnięty z nich sok i zredukowany na palniku do zera.
Spice Curacao 10 g Boil 5 min
Spice Kolendra indyjska 7 g Boil 5 min
Herb Rumianek saszetki 7.5 g Boil 4 min
Saszetki 5x1.5g - wyciągnięte przed chłodzeniem

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