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Witbier

0
  • 12.6
    Gravity BLG
  • 19
    IBU
  • 5.1 %
    ABV
  • 4.3
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • watakushi
    Brewer
Print

Batch size

  • 33 liter(s)
    Expected quantity of finished beer
  • 90 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 38 liter(s)
    Boil size
  • 0 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
65 C 90 min

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Fermentables

12.6 BLG
5.1% ABV
4.3 SRM
Type Name Amount Yield EBC
Grain Weyermann - Pilsner Malt 4 kg 47.6% 81 % 5
Grain Wheat, Flaked 3.2 kg 38.1% 77 % 4
Grain Weyermann - Acidulated Malt 0.2 kg 2.4% 80 % 6
Grain Weyermann - Carapils 0.2 kg 2.4% 78 % 4
Grain Oats, Flaked 0.8 kg 9.5% 80 % 2
Sum 8.4 kg

Hops

19 IBU

Bitterness ratio 0.37 Balanced

Use for Name Amount Time Alpha acid
Boil Centennial 25 g 60 min 9.4 %
Aroma (end of boil) Centennial 25 g 1 min 9.4 %
Dry Hop Centennial 50 g 5 day(s) 9.4 %

Yeasts

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

Extras

Type Name Amount Use for Time
Other Yeast nutrient 10 g Boil 5 min
Spice Dry lemon peels 20 g Secondary 5 day(s)
Spice Dry sweet orange peels 20 g Secondary 5 day(s)
Spice Dry curacao peels 20 g Secondary 5 day(s)
Spice Dry bergamot peels 20 g Secondary 5 day(s)
Spice Dry ginger 100 g Secondary 5 day(s)

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