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Witek

0
  • 11
    Gravity BLG
  • 14
    IBU
  • 4.4 %
    ABV
  • 3.1
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • wilqdgc
    Brewer
  • Witek
    Base recipe
Print

Batch size

  • 8 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 10.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.5
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
64 C 60 min
72 C 20 min
78 C 1 min

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Fermentables

11 BLG
4.4% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 0.77 kg 46.1% 81 % 4
Grain Płatki pszeniczne 0.53 kg 31.7% 85 % 3
Grain Pszeniczny 0.27 kg 16.2% 85 % 4
Grain Płatki owsiane 0.1 kg 6% 85 % 3
Sum 1.67 kg

Hops

14 IBU

Bitterness ratio 0.32 Balanced

Use for Name Amount Time Alpha acid
Boil Magnum 3.5 g 60 min 13.5 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Classic Belgian Witbier Wheat Dry 0.33 g Gozdawa

Extras

Type Name Amount Use for Time
Spice Kolendra 8 g Boil 5 min
Spice Skórka grejpfruta 6.67 g Boil 5 min
Spice Mięta suszona 8 g Boil 5 min
Spice Skórka słodkiej pomarańczy 6.67 g Boil 5 min

Discussion

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WI
Poszło ostatecznie bodajże 15g grejpfruta i 35g pomarańczy. Zwiększyć nanę przy tak krótkim gotowaniu
wilqdgc    2241 days ago
WI
Waga skórek podana dla wersji suszonych. Wersja świeża = 3 lub 4 razy tyle.
wilqdgc    2277 days ago