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Kwaśny Witbier

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  • 13.6
    Gravity BLG
  • 11
    IBU
  • 5.6 %
    ABV
  • 4.4
    SRM
  • All Grain
    Type
  • ---
    Style
  • Rafał Żochowski
    Brewer
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Batch size

  • 30 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 38 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 12.4
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

13.6 BLG
5.6% ABV
4.4 SRM
Type Name Amount Yield EBC
Grain Viking Pilsner malt 3 kg 34.3% 82 % 4
Grain Briess - Wheat Malt, White 2 kg 22.9% 85 % 5
Grain Płatki pszeniczne 3 kg 34.3% 60 % 3
Grain Płatki owsiane 0.5 kg 5.7% 60 % 3
Grain Bestmalz zakwaszający 0.25 kg 2.9% 79 % 30
Sum 8.75 kg

Hops

11 IBU

Bitterness ratio 0.2 Sweet

Use for Name Amount Time Alpha acid
Boil Cascade 20 g 60 min 6 %
Boil Cascade 15 g 10 min 6 %
Boil Cascade5 5 g 0 min 6 %
Boil Citra 5 g 0 min 12 %

Yeasts

Name Type Form Amount Laboratory
Lallemand - WildBrew Philly Sour Ale Dry 11 g Lallemand

Extras

Type Name Amount Use for Time
Spice kolendra 10 g Boil 10 min
Flavor Curacao 20 g Boil 10 min
Flavor skórka z 1 pomarańczy 1 g Boil 10 min
Flavor skórka z 1 cytryny 1 g Boil 10 min
Flavor skórka z 1 pomarańczy 1 g Boil 0 min
Flavor skórka z 1 cytryny 1 g Boil 0 min

Notes

  • Płatki skleikować


    na podstawie:
    Zwycięska receptura I KPD Warszawa
    http://www.pspd.org.pl/pagesnews/receptury-zwycieskich-piw-i-warszawskiego-konkursu-piw-domowych
    Mar 8, 2024, 12:16 PM

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