PL | EN
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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28.9 liter(s)Boil size
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15 %Boil loss
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14.3Pre-boil gravity BLG
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5 %Trub loss
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5 %Dry hopping loss
Mash information
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75 %Mash efficiency
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3.3 liter(s) / kgLiquor-to-grist ratio
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24.8 liter(s)Mash size
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32.3 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
66 C | 60 min |
78 C | 10 min |
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StatusBrewed
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FINISHED
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Pilzneński | 2.5 kg 33.3% | 81 % | 4 |
Grain | Pszeniczny | 2 kg 26.7% | 85 % | 4 |
Grain | Wheat, Flaked | 2 kg 26.7% | 77 % | 4 |
Grain | Chit Malt | 1 kg 13.3% | 50 % | 2 |
Sum | 7.5 kg |
Hops
Bitterness ratio 1.22 Very bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Iunga | 45 g | 60 min | 11.5 % |
Boil | Puławski | 30 g | 20 min | 8.9 % |
Whirlpool | Exp 2/20 | 25 g | 20 min | 11.2 % |
Whirlpool | ZU12 | 50 g | 20 min | 10 % |
Dry Hop | Vermelho | 50 g | 3 day(s) | 9.1 % |
Dry Hop | ZU12 | 150 g | 3 day(s) | 10 % |
Dry Hop | Exp 2/20 | 100 g | 3 day(s) | 11.2 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Lallemand Witbier | Ale | Dry | 22 g | Lallemand |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Water Agent | Lactic Acid | 10 g | Mash | 60 min |
Water Agent | CaCl2 | 7 g | Mash | 60 min |
Fining | Whirlfloc-T | 2.5 g | Boil | 10 min |
Flavor | Kolendra | 15 g | Boil | 5 min |
Flavor | Skórka Pomarańczy | 50 g | Secondary | 3 day(s) |