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Witbier-sosnowe

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  • 11.4
    Gravity BLG
  • 22
    IBU
  • 4.6 %
    ABV
  • 4.3
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • DarekS PRO
    Brewer
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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
  • 10.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

  • 75 %
    Mash efficiency
  • 3.2 liter(s) / kg
    Liquor-to-grist ratio
  • 12.8 liter(s)
    Mash size
  • 16.8 liter(s)
    Total mash volume

Steps

Temp Time
64 C 60 min
72 C 15 min
78 C 10 min

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Fermentables

11.4 BLG
4.6% ABV
4.3 SRM
Type Name Amount Yield EBC
Grain Słód jęczmienny pils 2.17 kg 48.3% 82 % 5
Grain Słód PSZENICZNY Viking Malt 0.52 kg 11.6% 82 % 5
Grain SŁÓD VIKING red ale 0.4 kg 8.9% 78 % 15
Adjunct Płatki owsiane 0.5 kg 11.1% 60 % 3
Grain Strzegom Wiedeński 0.34 kg 7.6% 79 % 10
Grain słód dekstrynowy 0.56 kg 12.5% 79 % 6
Sum 4.49 kg

Hops

22 IBU

Bitterness ratio 0.48 Balanced

Use for Name Amount Time Alpha acid
Boil Sybilla własny (szyszki) świeże 40 g 60 min 3 %
Aroma (end of boil) Sybilla własny (szyszki) świeże 15 g 10 min 3 %
Aroma (end of boil) Caskade 20 g 10 min 7.8 %

Yeasts

Name Type Form Amount Laboratory
Gozdawa Trappist Ale Yeast "Rochefort" Ale Slant 100 ml ---
Gozdawa - Classic Belgian Witbier Wheat Dry 10 g Gozdawa

Extras

Type Name Amount Use for Time
Water Agent Gips 2 g Boil 15 min
Flavor pędy sosnowe 100 g Boil 10 min

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