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Witbier v.2.1

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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

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 14.7 liter(s)
    Mash size
  • 19.6 liter(s)
    Total mash volume

Steps

Temp Time
66 C 30 min
100 C 10 min
50 C 30 min
68 C 45 min
72 C 15 min
78 C 0 min

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Fermentables

12.6 BLG
5.1% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Strzegom Pszeniczny 1 kg 20.4% 81 % 6
Grain Strzegom Pilzneński 2.5 kg 51% 80 % 4
Grain Płatki pszeniczne 0.4 kg 8.2% 85 % 3
Grain Płatki owsiane 0.8 kg 16.3% 85 % 3
Grain mąka pszeniczna 0.2 kg 4.1% 85 % 3
Sum 4.9 kg

Hops

32 IBU

Bitterness ratio 0.63 Bitter

Use for Name Amount Time Alpha acid
Boil Topaz 5.3 g 60 min 15.5 %
Boil Challenger 19.6 g 30 min 8.4 %
Aroma (end of boil) Challenger 10 g 10 min 8.4 %
Aroma (end of boil) East Kent Goldings 22 g 10 min 6.4 %

Yeasts

Name Type Form Amount Laboratory
Safale S-33 Ale Slant 100 ml Fermentis

Extras

Type Name Amount Use for Time
Spice kolendra 5 g Boil 15 min
Spice curacao 5 g Boil 15 min
Spice skórka pomaranczy świeżej 14 g Boil 5 min
Spice curacao 10 g Boil 5 min
Spice kolendra 5 g Boil 5 min

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