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Witbier Waldemara Pitali

1
  • 12.6
    Gravity BLG
  • 10
    IBU
  • ---
    ABV
  • 4
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • okemoto
    Brewer
Print

Batch size

  • 22 liter(s)
    Expected quantity of finished beer
  • 70 min
    Boil time
  • 20 %/h
    Evaporation rate
  • 31.2 liter(s)
    Boil size
  • 5 %
    Boil loss
  • ---
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 5 %
    Dry hopping loss

Mash information

  • 80 %
    Mash efficiency
  • 3.5 liter(s) / kg
    Liquor-to-grist ratio
  • 17.5 liter(s)
    Mash size
  • 22.5 liter(s)
    Total mash volume

Steps

Temp Time
50 C 20 min
66 C 40 min
72 C 15 min

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Fermentables

12.6 BLG
4 SRM
Type Name Amount Yield EBC
Grain Strzegom Pilzneński 2 kg 40% 80 % 4
Grain Pszeniczny 1 kg 20% 85 % 4
Grain Wheat, Flaked 1.7 kg 34% 77 % 4
Grain Oats, Flaked 0.2 kg 4% 80 % 2
Grain Acid Malt 0.1 kg 2% 58.7 % 6
Sum 5 kg

Hops

10 IBU

Bitterness ratio 0.18 Sweet

Use for Name Amount Time Alpha acid
Boil Styrian Goldings 15 g 60 min 4.5 %
Boil Cascade 13 g 10 min 6 %
Boil Cascade 4 g 0 min 6 %
Boil Citra 5 g 0 min 12 %

Yeasts

Name Type Form Amount Laboratory
Breferm Blanche Wheat Dry 12 g ---

Extras

Type Name Amount Use for Time
Spice kolendra 10 g Boil 10 min
Flavor Curacao 6 g Boil 10 min
Flavor skórka z 1 pomarańczy 999 g Boil 10 min
Flavor skórka z 1 cytryny 999 g Boil 10 min
Flavor skórka z 1 pomarańczy 999 g Boil 0 min
Flavor skórka z 1 cytryny 999 g Boil 0 min

Notes

  • Płatki skleikować

    Zwycięska receptura I KPD Warszawa
    http://www.pspd.org.pl/pagesnews/receptury-zwycieskich-piw-i-warszawskiego-konkursu-piw-domowych
    Mar 10, 2016, 8:33 PM

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