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WITBIER #2

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  • 12.6
    Gravity BLG
  • 13
    IBU
  • ---
    ABV
  • 4
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • MaRsXzU
    Brewer
Print

Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 26.6 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 10.2
    Pre-boil gravity BLG
  • 0 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
52 C 30 min
68 C 90 min
72 C 10 min
78 C 10 min

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Fermentables

12.6 BLG
4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.2 kg 45.8% 81 % 4
Grain Pszeniczny 0.5 kg 10.4% 85 % 4
Grain Wheat, Flaked 1.5 kg 31.3% 77 % 4
Grain Oats, Flaked 0.5 kg 10.4% 80 % 2
Grain Biscuit Malt 0.1 kg 2.1% 79 % 45
Sum 4.8 kg

Hops

13 IBU

Bitterness ratio 0.25 Balanced

Use for Name Amount Time Alpha acid
Boil Mosaic 10 g 60 min 10 %
Boil Cascade 20 g 3 min 6 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Forbidden Fruit Ale Slant 50 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Flavor Curacao 20 g Boil 3 min
Flavor Skórka Grejpfruta 60 g Boil 3 min
Flavor Skórka pomarańczy 60 g Boil 3 min
Spice Kolendra 15 g Boil 3 min

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