Orange Wit - Beer Recipe - Brewer's Friend

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Orange Wit

162 calories 17.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Great Egret Brewery
Calories: 162 calories (Per 12oz)
Carbs: 17.3 g (Per 12oz)
URL: http://www.doorcountybeer.com/door-county-homebrewing-championships/2013-medalists/
Created: Wednesday February 9th 2022
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OG: 1.043 FG: 1.012 ABV: 4.1% IBU: 19

1.049
1.013
4.8%
17.8
3.5
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.60 kg Belgian - Pilsner1.6 kg Pilsner 37 1.6 45.7%
1.60 kg Castle Malting - Château Wheat Blanc1.6 kg Château Wheat Blanc 38 1.8 45.7%
0.10 kg Castle Malting - Château Cara Blond0.1 kg Château Cara Blond 34 8 2.9%
0.20 kg Rice Hulls0.2 kg Rice Hulls 0 0 5.7%
3.50 kg / R 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Cascade14 g Cascade Hops Pellet 5.4 Boil 60 min 14.36 45.2%
17 g Cascade17 g Cascade Hops Pellet 5.4 Boil 5 min 3.48 54.8%
31 g / R 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Coriander Seed Spice Boil 5 min.
15 g Fresh Orange Peel Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 137 B cells required
R 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 117.8 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62 12 17 49 88 8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 L Strike -- 50 °C 20 min
6 L Temperature -- 68 °C 45 min
11.5 L Sparge Batch Sparge -- 82 °C --
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 12.8
Mash volume with grains 15.1
Grain absorption losses -3.5
Remaining sparge water volume (equipment estimates 15.3 L) 11.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.7 L) 20
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 15
Going into fermentor 15
Total: 24.4  
Equipment Profile Used: System Default
 
Notes

2013 Gold Medal at the Door County Home Brew Competition.



Award Winning Recipe
Last Updated and Sharing
 
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  • Last Updated: 2022-02-16 11:25 UTC