BdK ginger Witbier allgrain - Beer Recipe - Brewer's Friend

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BdK ginger Witbier allgrain

137 calories 13.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Keijser
Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Wednesday May 5th 2021
1.045
1.010
4.5%
17.6
4.4
5.5
167.25
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,350 g United Kingdom - Maris Otter Pale1350 g Maris Otter Pale kr 29.00 / kg
kr 39.15 		38 3.75 56%
950 g Weyermann - Wheat Malt950 g Wheat Malt kr 24.00 / kg
kr 22.80 		37 2 39.4%
110 g Belgian Candi Sugar - Clear/Blond (0L)110 g Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.6%
2,410 g / kr 61.95
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Saaz22 g Saaz Hops kr 0.59 / g
kr 12.98 		Pellet 3.2 Boil 60 min 17.58 100%
22 g / kr 12.98
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsym / 0.109 Kilograms kr 59.00 / kg
kr 0.06 		Water Agt Mash 0 min.
2 ml Lactic acid / 0.298 Liters kr 196.00 / L
kr 0.39 		Water Agt Mash 0 min.
1 g Table Salt / 0.999 Kilograms kr 1.20 / kg
kr 0.00 		Water Agt Mash 0 min.
0.50 g Protafloc / 70 Grams kr 0.98 / g
kr 0.49 		Fining Boil 15 min.
1 g Jästnäring / 15 Grams kr 2.10 / g
kr 2.10 		Other Boil 10 min.
10 g Coriander seed / 0.035 Kilograms kr 345.00 / kg
kr 3.45 		Spice Boil 5 min.
50 g Ingefära färsk / 0 Kilograms kr 0.22 / g
kr 11.00 		Water Agt Boil 5 min.
1.50 g Kamomill / 0.0185 Kilograms kr 50.00 / kg
kr 0.08 		Spice Boil 5 min.
5 ml Clarity Ferm / 35 Milliliters kr 6.90 / ml
kr 34.50 		Fining Primary 0 min.
50 g Dansukker - Vit Sirap / 0 Kilograms kr 25.00 / kg
kr 1.25 		Other Bottling 0 min.
kr 53.32
 
Yeast
Mangrove Jack - Belgian Wit (Mangrove Jack's M21)
Amount:
1 Each
Cost:
kr 39.00 / each
kr 39.00
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 47 B cells required
kr 39.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 47.4 g       Temp: 22 °C       CO2 Level: 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
12 L Alpha-amylase Temperature -- 64 °C 45 min
Beta-amylase Temperature -- 70 °C 25 min
Mash-out Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 20.9 L) 15.2
Mash volume with grains (equipment estimates 22.5 L) 16.7
Grain absorption losses -2.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 12
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 12
Volume into fermentor 12
Total: 15.2  
Equipment Profile Used: System Default
"BdK ginger Witbier allgrain" Witbier beer recipe by Magnus Keijser. BIAB, ABV 4.53%, IBU 17.58, SRM 4.4, Fermentables: ( Maris Otter Pale, Wheat Malt, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (Saaz) Other: (Gypsym / 0.109 Kilograms, Lactic acid / 0.298 Liters, Table Salt / 0.999 Kilograms, Protafloc / 70 Grams, Jästnäring / 15 Grams, Coriander seed / 0.035 Kilograms, Ingefära färsk / 0 Kilograms, Kamomill / 0.0185 Kilograms, Clarity Ferm / 35 Milliliters, Dansukker - Vit Sirap / 0 Kilograms)
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  • Last Updated: 2024-08-17 10:20 UTC