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Witbier mocno cytrusowy II

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Batch size

  • 20 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 25.3 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

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Fermentables

11.9 BLG
4.8% ABV
3.6 SRM
Type Name Amount Yield EBC
Grain Słód PILZEŃSKI Viking Malt 2.5 kg 50% --- % 4
Grain Słód PSZENICZNY STRZEGOM Viking Malt 1 kg 20% --- % 4.5
Grain Płatki pszeniczne 1 kg 20% 60 % 3
Grain Płatki owsiane 0.5 kg 10% 85 % 3
Sum 5 kg

Hops

14 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Marynka 12 g 30 min 10 %
Boil Lublin (Lubelski) 15 g 10 min 4 %
Boil Saaz (Czech Republic) 10 g 5 min 4.5 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa - Pure Ale Yeast 7 Ale Dry 10 g Gozdawa

Extras

Type Name Amount Use for Time
Spice curacao 15 g Boil 5 min
Spice kolendra - ugnieciona w moździerzu 15 g Boil 5 min
Spice skórka z cytryny 5 g Boil 5 min
Spice skórka z pomarańczy 10 g Boil 5 min
Spice kaffir liscie 5 g Boil 5 min

Notes

  • Po burzliwej odlać 5l do szklanego słoja i dodać 0,5kg miodu rozrobionego w 0,5 litra wody
    Jun 22, 2022, 12:14 PM

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