Pia Ma New Zealand Hopped White Beer - Beer Recipe - Brewer's Friend

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Pia Ma New Zealand Hopped White Beer

185 calories 19.2 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: 6 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Kevin Hall
Hop Utilization: 97%
Calories: 185 calories (Per 12oz)
Carbs: 19.2 g (Per 12oz)
Created: Tuesday March 16th 2021
1.056
1.014
5.5%
22.7
3.8
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Pilsen Malt 2-Row6 lb Pilsen Malt 2-Row 37 1.2 44.4%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 29.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 3.7%
1 lb Rice Hulls1 lb Rice Hulls 0 0 7.4%
1 lb Briess - White Wheat Raw1 lb White Wheat Raw 34.5 2 7.4%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Charles Faram - NZ Pacific Jade0.5 oz NZ Pacific Jade Hops Pellet 13 Boil 10 min 8.28 25%
0.50 oz Charles Faram - NZ Pacific Jade0.5 oz NZ Pacific Jade Hops Pellet 13 Whirlpool 10 min 2.21 25%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Boil 10 min 7.97 25%
0.50 oz Nelson Sauvin0.5 oz Nelson Sauvin Hops Pellet 12.5 Whirlpool 10 min 4.26 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz green coriander Spice Boil 5 min.
1 oz Curaçao orange peel Flavor Boil 5 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3 g Magnesium Chloride Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 101 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
4.12 gal Strike 163 °F 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 67 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.06 20.3  
Mash volume with grains 6.14 24.6  
Grain absorption losses -1.69 -6.8  
Remaining sparge water volume (equipment estimates 3.95 g | 15.8 qt) 4.38 17.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 5.54 g | 22.2 qt) 6 24  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.96 g | 23.9 qt) 5.5 22  
Total: 9.44 37.8
Equipment Profile Used: System Default
"Pia Ma New Zealand Hopped White Beer" Witbier beer recipe by Kevin Hall. All Grain, ABV 5.52%, IBU 22.72, SRM 3.75, Fermentables: (Pilsen Malt 2-Row, Flaked Wheat, Flaked Oats, Acidulated, Rice Hulls, White Wheat Raw) Hops: (NZ Pacific Jade, Nelson Sauvin) Other: (green coriander, Curaçao orange peel, Calcium Chloride (dihydrate), Gypsum, Magnesium Chloride, Baking Soda)
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  • Last Updated: 2022-03-24 19:10 UTC