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Truskawkowy Witbier #27

2
  • 10.2
    Gravity BLG
  • 20
    IBU
  • 4.1 %
    ABV
  • 3.4
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • bartek_flp
    Brewer
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Batch size

  • 12 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 15 %/h
    Evaporation rate
  • 19.7 liter(s)
    Boil size
  • 20 %
    Boil loss
  • 8.8
    Pre-boil gravity BLG
  • 10 %
    Trub loss
  • 10 %
    Dry hopping loss

Mash information

  • 65 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 11.7 liter(s)
    Mash size
  • 15.1 liter(s)
    Total mash volume

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Fermentables

10.2 BLG
4.1% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 1.5 kg 44.8% 80 % 4
Grain BESTMALZ - Best Wheat Malt 1.5 kg 44.8% 82 % 4
Grain Płatki owsiane 0.35 kg 10.4% 85 % 3
Sum 3.35 kg

Hops

20 IBU

Bitterness ratio 0.49 Balanced

Use for Name Amount Time Alpha acid
Boil Fuggles 20 g 15 min 4.5 %
Boil East Kent Goldings 10 g 15 min 5.1 %
Boil Marynka 5 g 60 min 10 %

Yeasts

Name Type Form Amount Laboratory
brewferm blanche Wheat Dry 10 g ---

Extras

Type Name Amount Use for Time
Other truskawki 1000 g Secondary 7 day(s)
Spice kolendra 10 g Boil 10 min
Spice curacao 10 g Boil 10 min
Spice skórki cytryny 10 g Boil 10 min

Notes

  • zacieranie w 66'C
    Fermentacja - start w 14'C otoczenia, koniec 21'C

    pulpa truskawkowa spasteryzowana (~72'C) - wrzucona na cicha i zostawiona 10 dni
    Jun 22, 2017, 9:06 PM

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