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Witbier

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  • 15.4
    Gravity BLG
  • 12
    IBU
  • 6.5 %
    ABV
  • 3.7
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • wbrozyna
    Brewer
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Batch size

  • 23 liter(s)
    Expected quantity of finished beer
  • 100 min
    Boil time
  • 5 %/h
    Evaporation rate
  • 28.9 liter(s)
    Boil size
  • 7 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 4 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 10.5 liter(s)
    Mash size
  • 13.5 liter(s)
    Total mash volume

Steps

Temp Time
50 C 60 min
68 C 90 min
72 C 15 min
78 C 5 min

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Fermentables

15.4 BLG
6.5% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain Pilzneński 2.2 kg 38.3% 81 % 4
Grain Biscuit Malt 0.1 kg 1.7% 79 % 45
Grain Pszeniczny 0.7 kg 12.2% 85 % 4
Adjunct Płatki pszeniczne 2 kg 34.8% 85 % 3
Adjunct Płatki owsiane 0.5 kg 8.7% 85 % 3
Sugar cukier 0.25 kg 4.3% 100 % 0
Sum 5.75 kg

Hops

12 IBU

Bitterness ratio 0.19 Sweet

Use for Name Amount Time Alpha acid
Boil Cascade 15 g 90 min 6 %
Boil Cascade 15 g 15 min 6 %

Yeasts

Name Type Form Amount Laboratory
Wyeast - Belgian Witbier Ale Liquid 125 ml Wyeast Labs

Extras

Type Name Amount Use for Time
Other cukier 250 g Boil 90 min
Flavor kminek rozgnieciony 0.5 g Boil 15 min
Flavor kolendra 7.5 g Boil 10 min
Other łyżka mąki 10 g Boil 10 min
Flavor skórka pomarańczy 50 g Boil 10 min
Flavor kolendra 7.5 g Boil 3 min
Flavor skórka pomarańczy 50 g Boil 3 min

Notes

  • płatki kleikować 66 st.C - 30 min, 100 st.C - 10 min
    kleik wrzucić w temp. 68 st.C i trzymać 90 min w opadającej temperaturze do 60 st.C.
    Jun 15, 2017, 8:52 PM

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