Gandalf the White - Beer Recipe - Brewer's Friend

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Gandalf the White

165 calories 17.5 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 45 min
Batch Size: 2.75 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 2.75 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Monday January 11th 2021
1.050
1.013
4.9%
14.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Briess - LME Bavarian Wheat2.5 lb LME Bavarian Wheat 37.6 3 55.6%
1 lb Briess - Brewers Malt 2-Row1 lb Brewers Malt 2-Row 37 1.8 22.2%
0.50 lb Flaked Wheat0.5 lb Flaked Wheat 34 2 11.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 11.1%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Domestic Hallertau0.5 oz Domestic Hallertau Hops Leaf/Whole 3.9 Boil 45 min 12.42 58.8%
0.35 oz Saaz0.35 oz Saaz Hops Pellet 3.5 Whirlpool 5 min 1.67 41.2%
0.85 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.50 g Coriander Seed Spice Whirlpool 5 min.
3.50 g Bitter Orange Peel Flavor Whirlpool 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 45 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 2.5 oz       Temp: 68 °F       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1 gal Infusion 170 °F 155 °F 45 min
1 gal Sparge 175 °F -- 0.5 min
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 3.94 g | 15.8 qt) 3.54 14.2  
Mash volume with grains (equipment estimates 3.94 g | 15.8 qt) 3.7 14.8  
Grain absorption losses (steeping) -0.25 -1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.21 0.8  
Pre boil volume (equipment estimates 3.89 g | 15.6 qt) 3.5 14  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume 2.75 11  
Hops absorption losses (whirlpool, hop stand) -0.01 -0.1  
Top off amount 0.01 0.1  
Going into fermentor 2.75 11  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 3.56 14.2
Equipment Profile Used: System Default
 
Notes

Mash flaked grains and pale malt in 155F water for 45 minutes. Top off to boil volume.

For fermentation chill wort to 63F and ferment for 7 days, allowing temperature to free rise to 73F and ferment to conclusion.

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  • Public: Yup, Shared
  • Last Updated: 2021-01-13 02:35 UTC