PL | EN
Witbier 4 A&P v2
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13.3Gravity BLG
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16IBU
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5.5 %ABV
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3.4SRM
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All GrainType
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Style
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Brewer
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Base recipe
Batch size
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21 liter(s)Expected quantity of finished beer
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60 minBoil time
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10 %/hEvaporation rate
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26.5 liter(s)Boil size
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10 %Boil loss
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12.1Pre-boil gravity BLG
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5 %Trub loss
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--- %Dry hopping loss
Mash information
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84 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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17.7 liter(s)Mash size
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22.7 liter(s)Total mash volume
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 1.8 kg 35.6% | 81 % | 4 |
Grain | Pszenica niesłodowana | 2.2 kg 43.6% | 75 % | 3 |
Grain | Viking Pale Ale malt | 0.6 kg 11.9% | 80 % | 5 |
Grain | Oats, Flaked | 0.25 kg 5% | 80 % | 2 |
Grain | Pszeniczny | 0.2 kg 4% | 85 % | 4 |
Sum | 5.05 kg |
Hops
Bitterness ratio 0.3 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 10 g | 55 min | 12 % |
Boil | Iunga | 10 g | 10 min | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
FM20 Białe Walonki | Wheat | Liquid | 100 ml | Fermentum Mobile |
Gozdawa Classic Belgian Witbier | Wheat | Dry | 9 g | Gozdawa |
Extras
Type | Name | Amount | Use for | Time |
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Spice | kolendra | 11 g | Boil | 5 min |
Flavor | skórka pomarańczy | 35 g | Boil | 5 min |
Spice | rumianek | 1.5 g | Boil | 5 min |