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WITBIER 2

0
  • 14
    Gravity BLG
  • 23
    IBU
  • 5.8 %
    ABV
  • 4.1
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • darcio
    Brewer
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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 12 %/h
    Evaporation rate
  • 28.9 liter(s)
    Boil size
  • 8 %
    Boil loss
  • 12.6
    Pre-boil gravity BLG
  • 3 %
    Trub loss
  • 1 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3 liter(s) / kg
    Liquor-to-grist ratio
  • 19.7 liter(s)
    Mash size
  • 26.2 liter(s)
    Total mash volume

Steps

Temp Time
52 C 15 min
64 C 90 min
74 C 1 min

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Fermentables

14 BLG
5.8% ABV
4.1 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 3 kg 45.8% 80 % 4
Grain Pszenica niesłodowana 3 kg 45.8% 75 % 3
Grain Płatki owsiane 0.4 kg 6.1% 70 % 3
Grain Weyermnn-Carahell 0.15 kg 2.3% 77 % 26
Sum 6.55 kg

Hops

23 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 20 g 60 min 7.8 %
Boil Perle 20 g 20 min 5.1 %
Boil Saaz (Czech Republic) 25 g 7 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
FM23 Ale Liquid 1200 ml Fermentum Mobile
130 g. ekstraktu płynnego+1100 ml. wody

Extras

Type Name Amount Use for Time
Flavor skórka suszona curacao 30 g Boil 10 min
Flavor kandyzowana skórka pomarańczy 30 g Boil 10 min
Spice kolendra 10 g Boil 10 min
Flavor skórka suszona cytryny 7 g Boil 10 min
Water Agent chlorek wapnia 99% 5 g Boil 60 min
Other łuska ryżowa 150 g Mash ---

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