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Table Brett

0
  • 10.7
    Gravity BLG
  • 17
    IBU
  • 4.3 %
    ABV
  • 3.2
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • ATP PRO
    Brewer
  • Witbier
    Base recipe
Print

Batch size

  • 17 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 22.4 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 9.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 70 %
    Mash efficiency
  • 4 liter(s) / kg
    Liquor-to-grist ratio
  • 16 liter(s)
    Mash size
  • 20 liter(s)
    Total mash volume

Steps

Temp Time
69 C 90 min
78 C 10 min

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Fermentables

10.7 BLG
4.3% ABV
3.2 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2 kg 50% 81 % 4
Grain Pszenica niesłodowana 1 kg 25% 75 % 3
Grain Pszeniczny 0.5 kg 12.5% 85 % 4
Grain Oats, Flaked 0.5 kg 12.5% 80 % 2
Sum 4 kg

Hops

17 IBU

Bitterness ratio 0.4 Balanced

Use for Name Amount Time Alpha acid
Boil Perle 13 g 60 min 7 %
Boil Hallertau Spalt Select 20 g 5 min 3.4 %
Boil Hallertau Mittelfruh 30 g 5 min 3.7 %

Yeasts

Name Type Form Amount Laboratory
WLP400 - Belgian Wit Ale Yeast Wheat Slant 120 ml White Labs
Gęstwa po Fumes - PBB Ale Culture 150 g PINTA

Extras

Type Name Amount Use for Time
Spice Skórka pomarańczy 30 g Boil 5 min
Spice Kolendra 10 g Boil 5 min
Fining Irish Moss 5 g Boil 10 min

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