Borre Wit-nee Houston - Beer Recipe - Brewer's Friend

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Borre Wit-nee Houston

145 calories 12.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 28.5 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 30 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 94%
Calories: 145 calories (Per 330ml)
Carbs: 12.4 g (Per 330ml)
Created: Monday November 22nd 2021
1.048
1.008
5.3%
12.6
5.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Malteurop - Pale Ale Malt2.5 kg Pale Ale Malt 38 6 45.5%
2.50 kg Malteurop - Wheat Malt2.5 kg Wheat Malt 38 3.5 45.5%
0.50 kg Cane Sugar0.5 kg Cane Sugar - (late boil kettle addition) 46 0 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Mandarina Bavaria10 g Mandarina Bavaria Hops Pellet 10.2 Boil 60 min 9.41 35.7%
18 g Mandarina Bavaria18 g Mandarina Bavaria Hops Pellet 10.2 Whirlpool at 70 °C 15 min 3.22 64.3%
28 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Orange Zest Spice Boil 10 min.
10 g Coriander Seed Spice Boil 10 min.
10 g Cardamomo Spice Boil 10 min.
150 g orange juice Flavor Boil 5 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 119 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Agua Monterrey 2017
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
20 L Strike 73 °C 65 °C 60 min
Vorlauf 65 °C 74 °C 15 min
18 L Sparge 74 °C 74 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 24.9 L) 22.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34 L) 32
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 28.6 L) 30
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29.9 L) 28.5
Total: 37.9  
Equipment Profile Used: System Default
"Borre Wit-nee Houston" Witbier beer recipe by Pepe Aragon. All Grain, ABV 5.25%, IBU 12.64, SRM 5.64, Fermentables: (Pale Ale Malt, Wheat Malt, Cane Sugar) Hops: (Mandarina Bavaria) Other: (Orange Zest, Coriander Seed, Cardamomo, orange juice)
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  • Public: Yup, Shared
  • Last Updated: 2021-11-24 02:24 UTC