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Hoppy Witbier

0
  • 11.2
    Gravity BLG
  • 33
    IBU
  • ---
    ABV
  • 4
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • jaszymku
    Brewer
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Batch size

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

Mash information

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

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Fermentables

11.2 BLG
4 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 2 kg 50% 81 % 5
Grain Weyermann - Pale Wheat Malt 0.5 kg 12.5% 85 % 5
Grain Wheat, Flaked 1 kg 25% 77 % 4
Grain Oats, Flaked 0.5 kg 12.5% 80 % 2
Sum 4 kg

Hops

33 IBU

Bitterness ratio 0.67 Bitter

Use for Name Amount Time Alpha acid
Boil Pacifica (NZ) 15 g 60 min 4.8 %
Boil Pacifica (NZ) 15 g 30 min 4.8 %
Boil Pacific Jade 10 g 20 min 13 %
Boil Pacific Jade 20 g 5 min 13 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Abbey Ale Liquid 1000 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Spice Coriander Seeds 10 g Boil 15 min
Flavor Coriander Seeds 10 g Boil 5 min
Flavor Bitter Orange Peel 10 g Boil 15 min
Flavor Bitter Orange Peel 10 g Primary 5 day(s)

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