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Witek

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  • 12.1
    Gravity BLG
  • 13
    IBU
  • 4.9 %
    ABV
  • 3.4
    SRM
  • All Grain
    Type
  • Witbier
    Style
  • wilqdgc
    Brewer
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Batch size

  • 36 liter(s)
    Expected quantity of finished beer
  • 60 min
    Boil time
  • 10 %/h
    Evaporation rate
  • 45.5 liter(s)
    Boil size
  • 10 %
    Boil loss
  • 11.2
    Pre-boil gravity BLG
  • 5 %
    Trub loss
  • 0 %
    Dry hopping loss

Mash information

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

Steps

Temp Time
67 C 90 min
72 C 20 min
78 C 1 min

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Fermentables

12.1 BLG
4.9% ABV
3.4 SRM
Type Name Amount Yield EBC
Grain Pilzneński 4.1 kg 48.8% 81 % 4
Grain Płatki pszeniczne 2.6 kg 31% 85 % 3
Grain Pszeniczny 1.2 kg 14.3% 85 % 4
Grain Płatki owsiane 0.5 kg 6% 85 % 3
Sum 8.4 kg

Hops

13 IBU

Bitterness ratio 0.27 Balanced

Use for Name Amount Time Alpha acid
Boil Lublin (Lubelski) 30 g 60 min 3.8 %
Boil Saaz (Czech Republic) 40 g 25 min 3.5 %

Yeasts

Name Type Form Amount Laboratory
FM20 Białe Walonki Wheat Liquid 1 ml Fermentum Mobile
FM25 Klasztorna medytacja Ale Liquid 1 ml Fermentum Mobile
Gozdawa Classic Belgian Witbier Wheat Dry 1 g Gozdawa

Extras

Type Name Amount Use for Time
Spice Kolendra 15 g Boil 10 min
Spice Curacao 10 g Boil 10 min
Spice Kolendra 15 g Boil 3 min
Spice Trawa cytrynowa 15 g Boil 3 min
Spice Skórka słodkiej pomarańczy 15 g Boil 3 min
Spice Curacao 10 g Boil 3 min

Notes

  • https://www.wiki.piwo.org/Witbier_dla_zaawansowanych
    Trawa lub skórka z cytryny
    Początkowo tylko 40g kolendry, 20g curacao, 10g skórki słodkiej na 10 minut i elo. (dokminić)
    Wrzucić ok. 250g łuski orkiszowej do zacieru
    Feb 7, 2018, 3:11 PM

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