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Open White

164 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 150 liters (fermentor volume)
Pre Boil Size: 155 liters
Post Boil Size: 149 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Thursday June 11th 2020
1.053
1.015
5.1%
7.6
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
28.20 kg American - Pilsner28.2 kg Pilsner 37 1.8 87%
1.20 kg American - Wheat1.2 kg Wheat 38 1.8 3.7%
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 9.3%
32.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Perle12 g Perle Hops Pellet 8 Boil 90 min 1.71 7.1%
18 g Perle18 g Perle Hops Pellet 8 Boil 45 min 2.2 10.7%
48 g Hallertau Mittelfruh48 g Hallertau Mittelfruh Hops Pellet 5 Boil 45 min 3.67 28.6%
18 g Perle18 g Perle Hops Pellet 8 Boil 0 min 10.7%
72 g Amarillo72 g Amarillo Hops Pellet 8 Dry Hop 0 days 42.9%
168 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Søtt appelsinskall Water Agt Boil 0 min.
12 g bittert appelsinskall Spice Boil 0 min.
132 g Koriander Knust Spice Boil 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
6 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 688 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 155.18 L. Suggest reducing initial water volume to 45.4 L and adding 109.78 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 118.58 L. Suggest reducing strike water volume to 24.02 L and adding 73.18 L sparge/top-off. 97.2
Strike water volume at mash thickness of 3 L/kg 97.2
Mash volume with grains (equipment estimates 117.6 L) 118.6
Grain absorption losses -32.4
Remaining sparge water volume (equipment estimates 91.3 L) 91.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 155.2 L) 155
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 149
Top off amount 1
Going into fermentor 150
Total: 188.3  
Equipment Profile Used: System Default
 
Notes

Bland malt malt i 50 ° C varmt vann og gjør følgende pauser:

• 48 ° C i 20 minutter

• 62 ° C i 40 minutter

• 69 ° C i 20 minutter

Før blandingen til 78 ° C før du begynner å filtrere vørteren.
Skyll bryggerens brukte korn med varmt vann ved 80 ° C
Kok vørteren i 1 time og 30 minutter, og tilsett deretter følgende humlepellets, i rekkefølge:

• 2 g Perle 8,0% alfa-syrer i begynnelsen av koketrinnet

• 3 g Perle 8,0% alfa-syrer etter 45 minutter

• 8 g Mittelfrüh 5,0% alfa-syrer etter 45 minutter

• 3 g Perle 8,0% alfa-syrer og malt krydder på slutten av koketrinnet.

Bruk om mulig whirlpool eller filteret og la vørteren hvile i 30 minutter.

Avkjøl vørteren så raskt som mulig, og før den til omtrent 20 ° C.
Oksygener vørteren og inokulerer gjærene som følger:

1 pakke mangrove jack Belgian Wit Yeast M21 per 25 ltr

Slutt ølet på slutten av gjæringsprosessen. Tilsett 12 g Amarillo humle 8% alfa-syre med en tørrhoppingsprosedyre, 4 g koriander, 1 g malt gentianrot, og bring øltemperaturen til 4 ° C i 15-20 dager før flasking / Fat

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  • Last Updated: 2020-06-11 10:25 UTC