PB0023 Down Wit It 06/06/2021 - Beer Recipe - Brewer's Friend

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PB0023 Down Wit It 06/06/2021

148 calories 14.4 g 16 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 105 gallons (ending kettle volume)
Pre Boil Size: 112 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (ending kettle)
Source: Project Barley Brewery
Calories: 148 calories (Per 16oz)
Carbs: 14.4 g (Per 16oz)
Created: Thursday June 3rd 2021
1.045
1.010
4.6%
25.7
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
82.50 lb Dingemans - Pilsen82.5 lb Pilsen 36.8 1.7 41.8%
55 lb Crisp Malting - Torrefied Wheat55 lb Torrefied Wheat 36.8 3 27.8%
27.50 lb Dingemans - Wheat Malt27.5 lb Wheat Malt 38.1 1.8 13.9%
12.50 lb Grain Millers - Flaked Oats12.5 lb Flaked Oats 34.6 1.5 6.3%
20 lb Rice Hulls20 lb Rice Hulls 0 0 10.1%
197.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 oz Styrian Goldings8 oz Styrian Goldings Hops Pellet 5.5 First Wort 90 min 9.83 50%
8 oz Hallertau Blanc8 oz Hallertau Blanc Hops Pellet 8.9 First Wort 90 min 15.91 50%
16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
30 g Epsom Salt Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
64.97 ml Lactic acid Water Agt Mash 1 hr.
1 tbsp Fermcap Other Boil 100 min.
15 g yeastx-82 Other Boil 15 min.
4 oz bitter orange peel Flavor Whirlpool 20 min.
20 each chamomile tea bags Flavor Whirlpool 20 min.
58 g Whole corriander, crushed Spice Whirlpool 20 min.
16 oz sweet orange peel Flavor Whirlpool 20 min.
100 ml Lactic acid Water Agt Whirlpool 5 min.
23 g Ground corriander Spice Whirlpool 20 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Liters
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1557 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.64 psi       Temp: 33 °F       CO2 Level: 2.7 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
70 gal strike water at 166 F, target mash temp is 152 F
mash salts and acid per "other ingredients"
~72 gal sparge water at 180 F
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
70.11 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.42 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 107.48 gal (429.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 95.48 gal (381.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 85.91 gal (343.65 qt) 70.11 280.5  
Strike water volume at mash thickness of 1.42 qt/lb 70.11 280.5  
Mash volume with grains 85.91 343.7  
Grain absorption losses -24.69 -98.8  
Remaining sparge water volume 66.83 267.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 107.48 g | 429.9 qt) 112 448  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.6 -2.4  
Post boil volume (equipment estimates 109.53 g | 438.1 qt) 105 420  
Estimated amount in fermentor 105 420  
Total: 136.94 547.8
Equipment Profile Used: System Default
 
Notes

1 tbsp fermcap just before boil
No Whirlfloc
15 g yeastx-82 15 min before end of boil
100 ml lactic acid addition towards the end of whirlpool
02 for 6 min at 1 L/min
pitch 1L WLP400 liquid yeast at 66F after batch 1. 24 hours after blow-off activity starts raise set point to 74F

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  • Last Updated: 2021-06-07 06:54 UTC