Brew it Bru - Raspberry Witbier - Beer Recipe - Brewer's Friend

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Brew it Bru - Raspberry Witbier

201 calories 22.4 g 0.440 L
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 201 calories (Per 0.440L)
Carbs: 22.4 g (Per 0.440L)
Created: Wednesday November 10th 2021
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OG: 1.051 FG: 1.012 ABV: 5.1% IBU: 13

1.049
1.014
4.6%
12.1
11.7
n/a
335.73
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,535 g Simpsons - Wheat Malt1535 g Wheat Malt R 45.00 / kg
R 69.08 		36.576 5.97 45.1%
850 g Simpsons - Munich Malt850 g Munich Malt R 52.00 / kg
R 44.20 		36.8 19.85 25%
850 g Weyermann - Pale Ale850 g Pale Ale R 35.00 / kg
R 29.75 		39 4.64 25%
170 g Rolled Oats170 g Rolled Oats R 60.00 / kg
R 10.20 		33 4.37 5%
3,405 g / R 153.23
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Yakima Chief Hops - German Tettnang20 g German Tettnang Hops R 1.10 / g
R 22.00 		Pellet 4.5 Boil 30 min 12.1 100%
20 g / R 22.00
 
Other Ingredients
Amount Name Cost Type Use Time
350 g Raspberry R 0.23 / g
R 80.50 		Flavor Other 0 min.
R 80.50
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
11 Grams
Cost:
R 7.27 / g
R 80.00
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 64 B cells required
R 80.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 209.6 g       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Mash IN Strike 69 °C 67 °C 60 min
Mash OUT 77 °C 75 °C 10 min
8 L Sparge until pre boil volume of 17L is reached Sparge 77 °C 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.2
Mash volume with grains 12.5
Grain absorption losses -3.4
Remaining sparge water volume (equipment estimates 12 L) 11.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 17
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 15 L) 16
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 16 L) 15
Total: 21.3  
Equipment Profile Used: System Default
 
Notes

Fermentation: Ferment @ 20C until 5 to 10 points away from F.G.
Increase the temp by 1 C per day until at 22C. Ferment for at least 7 days to ensure full and complete fermentation.

Your fruit will be added to the fermenter a couple of days before reaching F.G. If possible dump the trub from your ferementer. If you cannot do this then you will need to transfer the batch to another fermenter to avoid spoling the effect of the raspberries.

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  • Last Updated: 2021-11-10 11:01 UTC