Witbier Hallertau - Beer Recipe - Brewer's Friend

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Witbier Hallertau

148 calories 14.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 26 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Matroc28
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
Created: Tuesday March 30th 2021
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Gambrinus - Pilsner Malt2.5 kg Pilsner Malt 37.3 1.5 50%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 40%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 14.2 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Boil 5 min.
35 g Orange Zest Spice Boil 5 min.
5 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
2.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Classic Witbier
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
19 - 24 °C
Starter:
No
Fermentation Temp:
19.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 86 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
20 L Infusion 70 °C 65 °C 75 min
Infusion 65 °C 75 °C 15 min
12 L Sparge 77 °C 77 °C 20 min
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.3
Mash volume with grains 21.6
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15.5 L) 13.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 22 L) 23
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23 L) 22
Total: 31.9  
Equipment Profile Used: System Default
 
Notes

débute fermentation à 19 et laisse monter vers 21-22 pour finir

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  • Last Updated: 2021-05-29 22:50 UTC