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Brewlog

#12 - It's ok to be White
May 7, 2019

FINISHED

Status
2018 days ago

Brewday
2018 days ago

Fermentation start date
2000 days ago

Secondary
2000 days ago

Dry hops date
2000 days ago

Priming

Updated 1998 days ago

Mash and boil

77.6 %

Actual mash efficiency
11

Pre-boil gravity BLG
13

Original gravity BLG
4

Batch IBU

Fermentation

20 liter(s)

Primary size
22 liter(s)

Boil loss
5

Post-primary gravity BLG
3

Final gravity BLG
5.5 %

ABV
77.8 %

Attenuation

Priming

17.5 liter(s)

Priming size
241

Calories per 12oz
Re-fermentation

Carbonation type
3

Volumes of CO2
Table sugar

Priming sugar
145.9 g

Priming sugar amount
18 C

Priming beer temp

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It's ok to be White

13.3

Gravity BLG
8

IBU
4.1

SRM
All Grain

Type
White IPA

Style

Print

Batch size

18 liter(s)

Expected quantity of finished beer
60 min

Boil time
10 %/h

Evaporation rate
22.8 liter(s)

Boil size
10 %

Boil loss
12.1

Pre-boil gravity BLG
5 %

Trub loss
0 %

Dry hopping loss

Mash information

75 %

Mash efficiency
3 liter(s) / kg

Liquor-to-grist ratio
14.4 liter(s)

Mash size
19.2 liter(s)

Total mash volume

Steps

Temp	Time
52 C	30 min
64 C	60 min
72 C	15 min
78 C	5 min

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Fermentables

13.3 BLG

5.5% ABV

4.1 SRM

Type	Name	Amount	Yield	EBC
Grain	Viking Pale Ale malt	2.5 kg 52.1%	80 %	5
Grain	Viking Wheat Malt	0.9 kg 18.8%	83 %	5
Grain	Oats, Flaked	0.7 kg 14.6%	80 %	2
Grain	Wheat, Flaked	0.7 kg 14.6%	77 %	4
	Sum	4.8 kg

Hops

8 IBU

Bitterness ratio 0.15 Sweet

Use for	Name	Amount	Time	Alpha acid
Boil	Sorachi Ace	10 g	10 min	10 %
Boil	Sorachi Ace	15 g	5 min	10 %
Aroma (end of boil)	Sorachi Ace	25 g	0 min	10 %
Whirlpool	Sorachi Ace	50 g	0 min	10 %
Dry Hop	Sorachi Ace	100 g	3 day(s)	10 %

Yeasts

Name	Type	Form	Amount	Laboratory
Wyeast - Belgian Witbier	Ale	Slant	300 ml	Wyeast Labs

Extras

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

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