Blood Orange WitBier - Beer Recipe - Brewer's Friend

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Blood Orange WitBier

183 calories 16.1 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: 7.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jay Avrett
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Wednesday December 30th 2020
1.056
1.010
6.0%
24.9
8.2
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 lb Canadian - Pale 2-Row6.5 lb Pale 2-Row 36 1.75 60.7%
2.75 lb Canadian - Pale Wheat2.75 lb Pale Wheat 36 2 25.7%
0.67 lb Flaked Oats0.67 lb Flaked Oats 33 2.2 6.3%
12.60 oz Belgian Candi Sugar - Amber/Brown (60L)12.6 oz Belgian Candi Sugar - Amber/Brown (60L) 38 60 7.4%
10.71 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Cascade1 oz Cascade Hops Pellet 7 Boil 30 min 20.17 35.7%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 8 min 3.95 17.9%
0.50 oz Centennial0.5 oz Centennial Hops Pellet 10 Boil 1 min 0.81 17.9%
0.80 oz Citra0.8 oz Citra Hops Pellet 11 Dry Hop Day 3 28.6%
2.80 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 g Potassium Metabisulfite Water Agt Mash 0 min.
3 g Coriander Seed Flavor Boil 1 min.
0.50 each Whirlfloc tablet Fining Boil 15 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
23 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
59 - 75 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
Ottawa Water - 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
9 2 18 2 27 34.1
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.25 gal Infusion 163 °F 152 °F 60 min
3 gal Batch Sparge 180 °F 165 °F 20 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 72 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.72 14.9  
Mash volume with grains (equipment estimates 3.51 g | 14.1 qt) 4.51 18.1  
Grain absorption losses -1.24 -5  
Remaining sparge water volume (equipment estimates 3.78 g | 15.1 qt) 5.21 20.8  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 6.08 g | 24.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 4.5 18  
Top off amount 1 4  
Going into fermentor 5.5 22  
Total: 8.93 35.7
Equipment Profile Used: System Default
 
Notes

Used 2lbs appx. 6-8 blood oranges. After zesting, cut orange slices into small sections and used a potato masher to juice. Then added all pieces into boil after flameout.

Strained the orange slices into mesh bag, and continued to squeeze as much juice as possible from the orange slices. With this blood orange juice, added a cup of water and the belgian candy sugar, brought mixture to a boil for 20 min. Cooled and added into fermenter.

Made and orange zest, 30gr. and added 2 oz vodka to strip the flavor. Will strain on day 2, and hold vodka mixture until bottle day.

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  • Last Updated: 2021-01-01 20:15 UTC