PL | EN
Biała Podlaska #2 - Witbier -...
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12.1Gravity BLG
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17IBU
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4.9 %ABV
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3.9SRM
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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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19 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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22.3 liter(s)Boil size
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1 %Boil loss
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11Pre-boil gravity BLG
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6 %Trub loss
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0 %Dry hopping loss
Mash information
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70 %Mash efficiency
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3 liter(s) / kgLiquor-to-grist ratio
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16.5 liter(s)Mash size
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22 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
55 C | 15 min |
64 C | 60 min |
72 C | 15 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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BIAŁA PODLASKA #3 - WITBIER - BROWAR NA...
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | pilzneński Viking Malt | 2.5 kg 45.5% | 80 % | 5 |
Grain | pszeniczny Viking Malt | 0.5 kg 9.1% | 81 % | 5 |
Grain | płatki pszenne błyskawiczne | 1.8 kg 32.7% | 50 % | 1 |
Grain | płatki owsiane błyskawiczne | 0.5 kg 9.1% | 50 % | 3 |
Grain | mąka pszenna | 0.2 kg 3.6% | 50 % | --- |
Sum | 5.5 kg |
Hops
Bitterness ratio 0.35 Balanced
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Junga (PL) - granulat | 8 g | 60 min | 12.5 % |
Boil | Saaz (CZ) - granulat | 20 g | 15 min | 3.78 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
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Safbrew T-58 | Ale | Slant | 300 ml | --- |
Extras
Type | Name | Amount | Use for | Time |
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Flavor | Skórka pomarańczy | 100 g | Boil | 5 min |
Spice | Kolendra | 10 g | Boil | 5 min |
Herb | Rumianek saszetka x 2 | 3 g | Boil | 5 min |
Water Agent | kwas mlekowy | 4 g | Mash | 110 min |
Water Agent | chlorek sodu | 3 g | Mash | 110 min |
Water Agent | siarczan wapnia | 1 g | Mash | 110 min |
Water Agent | woda demineralizowana | 15000 g | Mash | 110 min |
Spice | curacao | 20 g | Boil | 5 min |
Notes
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Profil wody:
Ca+2 Mg+2 Na+ Cl- SO4-2 Alkalinity Residual
68.2 10.0 44.4 71.4 42.6 109.9 55.4
SO42-/Cl- ratio: 0.6 Very Malty
Jan 10, 2018, 11:53 AM