#116 Gymbitch II

Det tog precis slut på ingefäraöl som min PT Vendela gillar skarpt. Nu utan fruktskal och kamomill. Bara koriander och ingefär, dubbelt så mycke färsk ingefära.

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Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
10 L 60 min 16.68 3.39 1.048 1.016 4.22
Actuals 1.048 1.016

Style Details

Name Cat. OG Range FG Range IBU SRM Carb ABV
Witbier 16 A 1.044 - 1.052 1.008 - 1.012 10 - 20 2 - 4 0 - 0 4.5 - 5.5 %

Fermentables

Name Amount %
Dry Malt Extract - Extra Light 500 g 31.25
Dry Malt Extract - Wheat 500 g 31.25
Wheat Malt 500 g 31.25
Flaked Oats 100 g 6.25

Hops

Name Amount Time Use Form Alpha %
Saaz 20 g 60 min Boil Pellet 2.2

Miscs

Name Amount Time Use Type
Gypsym / 0.0913 Kilograms 1 g 60 min Mash Water Agent
Apelsinskal (söta) / 74 Grams 1 g 0 min Mash Flavor
Chalk / 0.0624 Kilograms 0.5 g 0 min Mash Water Agent
Table Salt / 1 Kilograms 1 g 0 min Mash Water Agent
Lactic acid / 0.1 Liters 1.5 g 0 min Mash Water Agent
Protafloc / 0.0325 Kilograms 1 g 15 min Boil Fining
Jästnäring / 0.0345 Kilograms 1 g 10 min Boil Other
Coriander seed / 0.422 Kilograms 8 g 5 min Boil Spice
Ingefära färsk / 0.1 Kilograms 60 g 5 min Boil Spice
Clarity Ferm / 0.04 Liters 5 g 0 min Primary Fining
Vit Sirap 25 g 0 min Bottling Other

Yeast

Name Lab Attenuation Temperature
Belgian Witbier (Wyeast 3944) 65% 0°C - 0°C

Mash

Step Temperature Time
Proteinase 58°C 20 min
Beta-amylase 65°C 50 min
Alpha-amylase 70°C 20 min
Mash-out 78°C 10 min

Fermentation

Step Time Temperature
Aging 0 days 0°C

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