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Witbier KLASYCZNY

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Batch size

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

Mash information

  • 65 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 20 liter(s)
    Mash size
  • 25 liter(s)
    Total mash volume

Steps

Temp Time
66 C 90 min
72 C 15 min
78 C 10 min

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Fermentables

11.9 BLG
3.9 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.5 kg 50% 81 % 4
Grain Wheat, Flaked 2.25 kg 45% 77 % 4
Grain Oats, Flaked 0.25 kg 5% 80 % 2
Sum 5 kg

Hops

16 IBU

Bitterness ratio 0.33 Balanced

Use for Name Amount Time Alpha acid
Boil East Kent Goldings 15 g 60 min 6.3 %
Boil Saaz (Czech Republic) 15 g 15 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Liquid 40 ml Fermentum Mobile

Extras

Type Name Amount Use for Time
Spice Curacao 20 g Boil 5 min
Spice Kolendra 10 g Boil 5 min

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