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Witbier

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  • 11.7
    Gravity BLG
  • 22
    IBU
  • 4.7 %
    ABV
  • 3.7
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • maroo
    Brewer
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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 15.9 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
48 C 10 min
62 C 30 min
73 C 30 min
77 C 5 min

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Fermentables

11.7 BLG
4.7% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Weyermann - Słód Pilzeński 1.6 kg 57.1% 81 % 5
Grain Weyermann - Słód Pszeniczny Jasny 0.9 kg 32.1% 81 % 4
Grain Płatki pszeniczne 0.3 kg 10.7% 60 % 3
Sum 2.8 kg

Hops

22 IBU

Bitterness ratio 0.47 Balanced

Use for Name Amount Time Alpha acid
Boil Willamette 15 g 60 min 4.5 %
Boil Willamette 5 g 15 min 4.5 %
Boil Sterling 7 g 15 min 7.1 %
Boil Sterling 8 g 5 min 7.1 %

Yeasts

Name Type Form Amount Laboratory
Safbrew S-33 Ale Dry 11.5 g Fermentis

Extras

Type Name Amount Use for Time
Flavor skórka słodkiej pomarańczy 10 g Boil 15 min
Flavor skórka gorzkiej pomarańczy Curacao 10 g Boil 15 min
Spice kolendra 10 g Boil 15 min

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