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Hoppy Oatmeal Witbier #2

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Batch size

  • 24 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 30.4 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 liter(s) / kg
    Liquor-to-grist ratio
  • 15.6 liter(s)
    Mash size
  • 20.8 liter(s)
    Total mash volume

Steps

Temp Time
50 C 30 min
66 C 40 min
72 C 15 min
78 C 5 min

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Fermentables

10.5 BLG
4.2% ABV
3.1 SRM
Type Name Amount Yield EBC
Grain Pilzneński 3 kg 57.7% 75 % 4
Grain Płatki pszeniczne 1.8 kg 34.6% 80 % 3
Grain Płatki owsiane 0.3 kg 5.8% 75 % 3
Grain Słód zakwaszający 0.1 kg 1.9% 75 % ---
Do zbicia pH, można dać trochę więcej (optymalnie 3,5-4pH)
Sum 5.2 kg

Hops

21 IBU

Bitterness ratio 0.5 Bitter

Use for Name Amount Time Alpha acid
Boil Citra 10 g 45 min 12 %
Boil Galaxy 15 g 10 min 15 %
Boil Citra 10 g 5 min 12 %
Dry Hop Citra 30 g 1 day(s) 12 %
Dry Hop Galaxy 35 g 1 day(s) 15 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Classic Belgian Witbier Wheat Dry 10 g Gozdawa

Extras

Type Name Amount Use for Time
Spice Kolendra 12 g Boil 5 min
Flavor Zest z cytryn 15 g Boil 10 min
Flavor Zest z pomarańczy 20 g Boil 10 min
Flavor Curacao 10 g Boil 5 min
Flavor Rumianek 3 g Boil 5 min

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