19. All day breakfast 17/07/21 - Beer Recipe - Brewer's Friend

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19. All day breakfast 17/07/21

125 calories 8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 30 min
Batch Size: 27 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Post Boil Size: 22.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 69% (brew house)
Calories: 125 calories (Per 330ml)
Carbs: 8 g (Per 330ml)
Created: Sunday July 18th 2021
1.042
1.003
5.1%
18.4
3.2
3.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Crisp Malting - Europils Malt5 kg Europils Malt 37.5 1.87 94.3%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 2.2 5.7%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 20 min 4.36 10%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Whirlpool at 95 °C 30 min 9.72 25%
80 g Saaz80 g Saaz Hops Leaf/Whole 3.5 Whirlpool at 95 °C 30 min 4.36 40%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Dry Hop (High Krausen) 10 days 25%
200 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
7 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
20 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
2.20 g Yeast Nutrient Other Boil 15 min.
0.20 L Lactic acid Water Agt Mash 1 hr.
 
Yeast
Danstar - Belle Saison Yeast
Amount:
1 Each
Cost:
Attenuation (custom):
92%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 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-
162.5 4 10 147.6 46.2 294.4
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.9
Mash volume with grains (equipment estimates 14.2 L) 19.4
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 15.8 L) 18.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.5 L) 28.5
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 22.5
Hops absorption losses (whirlpool, hop stand) -0.7
Top off amount 5.2
Going into fermentor 27
Total: 34.7  
Equipment Profile Used: System Default
"19. All day breakfast 17/07/21" Witbier beer recipe by robert katt. All Grain, ABV 5.08%, IBU 18.44, SRM 3.24, Fermentables: (Europils Malt, Flaked Oats) Hops: (Saaz, Nelson Sauvin) Other: (Calcium Chloride (anhydrous), CRS/AMS (6.3% HCl, 8.6% H2SO4), Yeast Nutrient, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2021-07-25 14:04 UTC