Fjord & Fjell Red Currant Wit II - Beer Recipe - Brewer's Friend

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Fjord & Fjell Red Currant Wit II

155 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 80 liters (ending kettle volume)
Pre Boil Size: 82.5 liters
Pre Boil Gravity: 12.1 °P (recipe based estimate)
Efficiency: 68% (ending kettle)
Source: torejh
Hop Utilization: 94%
Calories: 155 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Sunday January 17th 2021
12.5 °P
3.3 °P
4.9%
25.8
6.6
5.2
20.20
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
10 kg Bestmalz - BEST Wheat Malt10 kg BEST Wheat Malt CHF 1.00 / kg
CHF 10.00 		37.7 2.2 51%
5.70 kg Bestmalz - BEST Pilsen5.7 kg BEST Pilsen CHF 1.00 / kg
CHF 5.70 		37 1.9 29.1%
1.02 kg German - CaraHell1.02 kg German - CaraHell 34 11 5.2%
1.50 kg German - Acidulated Malt1.5 kg German - Acidulated Malt CHF 1.60 / kg
CHF 2.40 		27 3.4 7.6%
1.40 kg Flaked Wheat1.4 kg Flaked Wheat CHF 1.50 / kg
CHF 2.10 		34 3.84 7.1%
19.62 kg / CHF 20.20
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Magnum35 g Magnum Hops Pellet 12.9 Boil 65 min 13.84 18.9%
75 g Barbe Rouge75 g Barbe Rouge Hops Pellet 8.6 Boil 5 min 3.87 40.5%
75 g Barbe Rouge75 g Barbe Rouge Hops Pellet 8.6 Whirlpool at 90 °C 15 min 8.06 40.5%
185 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Bio Orange Peel Spice Boil 5 min.
20 g Cardamom Spice Boil 5 min.
3 kg Red Currants Flavor Primary 5 days
2 g Gypsum Water Agt Mash 1 hr.
4 g Salt Water Agt Mash 1 hr.
 
Yeast
- Farmhouse Yeast #1 - Sigmund Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
High
Optimum Temp:
15 - 43 °C
Starter:
Yes
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 749 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 190 g       CO2 Level: 5.5 g/l
 
Target Water Profile
Belgian White
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 11 10 30 30 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41.1 L Mash In Strike 62 °C 55 °C 10 min
Temperature -- 64 °C 45 min
Temperature -- 73 °C 20 min
36 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 87.68 L. Suggest reducing initial water volume to 45.4 L and adding 42.28 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 54.15 L. Suggest reducing initial water volume to 32.45 L and adding 8.75 L sparge/top-off. 41.2
Strike water volume at mash thickness of 2.1 L/kg 41.2
Mash volume with grains 54.2
Grain absorption losses -19.6
Remaining sparge water volume 61.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 87.7 L) 82.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 74.8 L) 80
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 79.6
Total: 103  
Equipment Profile Used: System Default
 
Notes

Starter: 1l at 10 P / stirplate 2-3 days

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-04 11:48 UTC
  • Snapshot Created: 2021-01-17 16:54 UTC
  • Link To Parent Recipe