Scotty's Full Moon - Beer Recipe - Brewer's Friend

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Scotty's Full Moon

156 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.28 gallons
Post Boil Size: 5.75 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: William C Bellavance Jr
Rating:
4.00 (1 Review)

Calories: 156 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday August 9th 2020
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OG: 1.047 FG: 1.010 ABV: 4.8% IBU: 17

1.047
1.014
4.2%
13.9
3.8
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb American - Pilsner4.5 lb Pilsner 37 1.8 46.2%
4 lb Briess - Wheat Malt, White4 lb Wheat Malt, White $ 0.00 / lb
$ 0.00 		39.1 2.5 41%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 10.3%
4 oz Weyermann - Munich Type I4 oz Munich Type I 38 6 2.6%
9.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.85 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Coriander Seed Spice Boil 10 min.
1.50 tsp Sweet Orange Peel Spice Boil 5 min.
1 each Whirlfloc Water Agt Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
4 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 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-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.1 gal Strike 160 °F 158 °F 60 min
Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.88 19.5  
Mash volume with grains 5.66 22.6  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 3.63 g | 14.5 qt) 2.87 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 6.28 25.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.75 23  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.75 g | 23 qt) 5.5 22  
Total: 7.75 31
Equipment Profile Used: System Default
 
Notes

4-16-23 Brew I switched it from having 5 lbs Pilsner malt to 5 lbs standard 2-row
6-18-23 droping .5 lbs of pilsner to try and get a little lower abv and also turn up the mash temp from 154F to 158f

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  • Last Updated: 2023-06-19 00:25 UTC