Blood Orange Wit (1-10-14) - Beer Recipe - Brewer's Friend

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Blood Orange Wit (1-10-14)

175 calories 17.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin McRoberts
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Sunday February 9th 2014
1.053
1.013
5.3%
27.7
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb German - Pale Wheat6 lb Pale Wheat 39 1.5 60%
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 40%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 8.6 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 60 min 9.93 25%
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 4.27 25%
0.50 oz Tettnanger0.5 oz Tettnanger Hops Pellet 4.5 Boil 15 min 4.93 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp whirloc Fining Boil 15 min.
0.50 oz Coriander Seeds Crushed Spice Boil 30 min.
0.50 oz Lemon Zest 1 lemon Spice Boil 5 min.
3 each Blood Orange Zest and Pulp Flavor Secondary 7 min.
0.50 oz Dried swet orange peel Flavor Boil 30 min.
 
Yeast
White Labs - German Ale/ Kölsch Yeast WLP029
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
65 - 69 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Redondo Beach's Finest H2O
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
35 16 0 73 63 183
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.33 g | 17.3 qt) 5.75 23  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.5 38
Equipment Profile Used: System Default
 
Notes

No Chill- Started a yeast starter day before and pitched 1-11-14 of 1 gal starter.
SG: 1.044 FG: 1.009 ABV 6%
2-1-14 Added zest and guts minus pith of 3 blood oranges and 1/2 oz dried sweet orange peel.
2-17-14 Kegged w/ Gyle ( 1.5 qts of original wort )
Pitched in keg with slurry of Strand Brewing Harvest Ball Orange Wit to kick start Gyle Carbonation.
Great flavor and clearer than expected. Will tap in 2 weeks after keg conditioning is complete.

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  • Public: Yup, Shared
  • Last Updated: 2014-02-18 16:44 UTC
  • Snapshot Created: 2014-02-09 16:27 UTC
  • Link To Parent Recipe