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Witbier - przykładowa receptur...

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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
  • 16.2 liter(s)
    Mash size
  • 21.6 liter(s)
    Total mash volume

Steps

Temp Time
52 C 15 min
63 C 85 min
77 C 1 min

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Fermentables

12.1 BLG
4.9% ABV
3.7 SRM
Type Name Amount Yield EBC
Grain BESTMALZ - Best Pilsen 2.9 kg 53.7% 80.5 % 4
Grain Płatki pszeniczne 2.5 kg 46.3% 60 % 3
Sum 5.4 kg

Hops

14 IBU

Bitterness ratio 0.29 Balanced

Use for Name Amount Time Alpha acid
Boil Saaz (Czech Republic) 27 g 60 min 4.2 %
Boil Saaz (Czech Republic) 10 g 10 min 4.2 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa - Classic Belgian Witbier Wheat Dry 11 g Gozdawa

Extras

Type Name Amount Use for Time
Spice kolendra 10 g Boil 5 min
Flavor skórka gorzkiej pomarańczy 20 g Boil 5 min

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