Azur Wit Dr Diablo - Beer Recipe - Brewer's Friend

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Azur Wit Dr Diablo

473 calories 47.5 g 1 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 31 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 87% (brew house)
Calories: 473 calories (Per 1L)
Carbs: 47.5 g (Per 1L)
Created: Wednesday July 8th 2020
1.051
1.012
5.1%
12.3
4.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Maris Otter Pale2.5 kg Maris Otter Pale 38 3.75 48.5%
2 kg United Kingdom - Wheat2 kg Wheat 37 2 38.8%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.7%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 2.9%
5.15 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Pellet 5 Boil 60 min 12.27 100%
25 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Orange Peel sweet Spice Boil 5 min.
5 g Corriander seed Spice Boil 5 min.
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 days
5 g Gypsum Water Agt Mash 1 days
1 each campden tablet Water Agt Mash 1 days
 
Yeast
WHC Lab - wheat
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
-8 - -6 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 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-
82 27 12 128 88 36
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L F Rest Strike 20 °C 45 °C 15 min
1st step Steeping 45 °C 63 °C 45 min
2nd step Steeping 63 °C 68 °C 30 min
Final step Steeping 68 °C 73 °C 15 min
14 L sparg Sparge 73 °C 88 °C 10 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 20.6
Mash volume with grains 24
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 18.3 L) 20.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.8 L) 35
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 27 L) 31
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31 L) 27
Total: 41.1  
Equipment Profile Used: System Default
 
Notes
  1. Brewed 8 July
  2. Liquor 35 litres
  3. Post mash 1.044 (Kettle 34 litres (1 litr kept in grain)
  4. Fermentor 27.5 ish litres OG 1.051 (Tilt 2 reading 1.053)
  5. Brew Devil 40 litre set up with grains put in a mesh bag (then squeezed post mash)
  6. Yeast cultured from previous weizen brewed 2 months previously
  7. Cooled with copper immersion chiller
  8. Ambient temp 19.7 c Tilt reading 21.1c. 24 hours after pitching Sg dropped from 1.051 to 1.045
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-07-09 17:05 UTC