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#19 Witbier z kolendrą i pomar...

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Batch size

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

Mash information

  • 85 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15 liter(s)
    Mash size
  • 19.3 liter(s)
    Total mash volume

Steps

Temp Time
50 C 0 min
62 C 30 min
73 C 30 min
77 C 0 min

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Fermentables

11.9 BLG
3.6 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 2.5 kg 58.1% 81 % 5
Grain Weyermann - Pale Wheat Malt 1.3 kg 30.2% 85 % 5
Grain Płatki pszeniczne 0.5 kg 11.6% 60 % 3
Sum 4.3 kg

Hops

25 IBU

Bitterness ratio 0.52 Bitter

Use for Name Amount Time Alpha acid
Boil Willamette 30 g 60 min 5 %
Boil Willamette 10 g 15 min 5 %
Boil Sterling 15 g 15 min 4.5 %
Boil Sterling 15 g 5 min 4.5 %

Yeasts

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

Extras

Type Name Amount Use for Time
Spice curacao 20 g Boil 15 min
Spice słodka pomarańcza skórka 20 g Boil 15 min
Spice kolendra 20 g Boil 15 min

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