PL | EN
Batch size
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20 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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25.3 liter(s)Boil size
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10 %Boil loss
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---Pre-boil gravity BLG
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5 %Trub loss
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0 %Dry hopping loss
Mash information
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80 %Mash efficiency
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3.5 liter(s) / kgLiquor-to-grist ratio
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13.7 liter(s)Mash size
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17.6 liter(s)Total mash volume
Steps
Temp | Time |
---|---|
64 C | 50 min |
75 C | 10 min |
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StatusBrewed
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FINISHED
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CITRUS BOMB WIT
szymek PRO created 2567 days ago -
RABARBAROWY WITBIER
sigviper created 2717 days ago
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Fermentables
Type | Name | Amount | Yield | EBC |
---|---|---|---|---|
Grain | Strzegom Pilzneński | 2 kg 51.3% | 80 % | 4 |
Grain | Strzegom pszeniczny | 1.5 kg 38.5% | 81 % | 6 |
Grain | Wheat, Flaked | 0.4 kg 10.3% | 77 % | 4 |
Sum | 3.9 kg |
Hops
Bitterness ratio 0.58 Bitter
Use for | Name | Amount | Time | Alpha acid |
---|---|---|---|---|
Boil | Magnum | 20 g | 60 min | 12 % |
Yeasts
Name | Type | Form | Amount | Laboratory |
---|---|---|---|---|
Safale S-33 | Ale | Dry | 11 g | Fermentis |
Extras
Type | Name | Amount | Use for | Time |
---|---|---|---|---|
Spice | Kolendra indyjska | 20 g | Boil | 10 min |
Flavor | Rabarbar | 200 g | Boil | 10 min |
Flavor | Curacao | 20 g | Boil | 5 min |
Flavor | Skórka z bergamotki | 20 g | Boil | 5 min |
Flavor | Skórka z pomarańczy świeżej | 50 g | Boil | 5 min |
Flavor | Skórka z grejpfruta świeżego | 25 g | Boil | 5 min |