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Ciemny Witold

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Batch size

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

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 15.8 liter(s)
    Mash size
  • 20.3 liter(s)
    Total mash volume

Steps

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

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Fermentables

11.7 BLG
4.7% ABV
6.1 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 2.5 kg 55.6% 81 % 5
Grain Weyermann - Pale Wheat Malt 1.3 kg 28.9% 85 % 5
Grain Wheat, Flaked 0.5 kg 11.1% 77 % 4
Grain Caramunich type 3 0.2 kg 4.4% --- % 150
Sum 4.5 kg

Hops

21 IBU

Bitterness ratio 0.45 Balanced

Use for Name Amount Time Alpha acid
Boil Styrian Golding 30 g 60 min 3.6 %
Boil Styrian Golding 10 g 15 min 3.6 %
Boil Saaz (Czech Republic) 15 g 15 min 4.5 %
Boil Saaz (Czech Republic) 15 g 5 min 4.5 %
Boil Styrian Golding 20 g 5 min 3.6 %

Yeasts

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

Extras

Type Name Amount Use for Time
Flavor Sweet Orange Peel 20 g Boil 15 min
Flavor Bitter Orange Peel 20 g Boil 15 min
Spice Coriander Seeds 20 g Boil 15 min

Notes

  • Wymieszać ześrutowany słód w wodzie o temperaturze 50*C.
    Skleikować płatki w 2.5 litrze wody w temp. 58- 64*C. Na 20 minut.
    Oct 21, 2016, 10:10 PM

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