El Camino Witbier 2020-12-14 - Beer Recipe - Brewer's Friend

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El Camino Witbier 2020-12-14

203 calories 18.8 g 440 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 203 calories (Per 440ml)
Carbs: 18.8 g (Per 440ml)
Created: Monday December 14th 2020
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OG: 1.045 FG: 1.010 ABV: 4.6% IBU: 11

1.050
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5.3%
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
5.40 kg German - Pilsner5.4 kg Pilsner 38 2.77 45.8%
3.50 kg German - Wheat Malt3.5 kg Wheat Malt 37 3.84 29.7%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat 34 3.84 10.2%
1.20 kg Flaked Oats1.2 kg Flaked Oats 33 4.37 10.2%
0.50 kg United Kingdom - Dextrine Malt0.5 kg Dextrine Malt 33 3.31 4.2%
11.80 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 7.9 15.4%
15 g Perle15 g Perle Hops Pellet 8.2 Boil 20 min 3.92 23.1%
20 g Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops Pellet 3.5 Boil 10 min 1.34 30.8%
20 g Saaz (3.5 AA)20 g Saaz (3.5 AA) Hops Pellet 3.5 Whirlpool 15 min 0.7 30.8%
65 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
10 g Epsom Salt Water Agt Mash 0 min.
3 g Table Salt Water Agt Mash 2 min.
13 g Chalk Water Agt Mash 0 min.
5 g Phosphoric acid Water Agt Mash 0 min.
3 g Whirlflock Water Agt Boil 10 min.
20 g Bitter Orange Peel Flavor Whirlpool 5 min.
12 g Coriander Seed Spice Whirlpool 5 min.
13 g Grains of paradise Spice Whirlpool 5 min.
 
Yeast
- Lallemand Wit
Amount:
44 Grams
Cost:
Attenuation (custom):
78%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 217 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
55 L Infusion 66 °C 66 °C 60 min
Strike 78 °C 78 °C 10 min
9 L Sparge 80 °C 80 °C 15 min
Starting Mash Thickness: 4.5 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 55.93 L. Suggest reducing initial water volume to 45.4 L and adding 10.53 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 60.89 L. Suggest reducing strike water volume to 37.61 L and adding 15.49 L sparge/top-off. 53.1
Strike water volume at mash thickness of 4.5 L/kg 53.1
Mash volume with grains (equipment estimates 60.8 L) 60.9
Grain absorption losses -11.8
Remaining sparge water volume (equipment estimates 15.5 L) 14.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 55.9 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 50
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 50
Total: 67.7  
Equipment Profile Used: System Default
 
Notes
  1. Crash the orange peel, coriander and the grains of paradise. Put into whirlpool in a cloth or a strainer for max 5 min.

  2. Very short whirlpool time (ca.5 min)

  3. Main fermentation to FG at 18C, than cool down to 0-4C for 14 days.

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  • Last Updated: 2020-12-14 15:59 UTC