NorMalt Wit #2 - Beer Recipe - Brewer's Friend

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NorMalt Wit #2

232 calories 23.6 g 500 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Post Boil Size: 45 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Torben Vedel
Calories: 232 calories (Per 500ml)
Carbs: 23.6 g (Per 500ml)
Created: Saturday October 22nd 2022
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Witrea

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OG: 1.045 FG: 1.010 ABV: 4.6% IBU: 11

1.050
1.012
5.0%
13.0
5.7
5.5
8.80
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.60 kg Weyermann - Extra Pale Premium Pilsner Malt4.6 kg Extra Pale Premium Pilsner Malt 38 2.75 53.5%
4 kg Weyermann - Pale Wheat4 kg Pale Wheat kr 2.20 / kg
kr 8.80 		36 2 46.5%
8.60 kg / kr 8.80
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12.50 g CTZ12.5 g CTZ Hops Pellet 15.7 Boil 60 min 13.03 100%
12.50 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 each Orange peel Flavor Boil 5 min.
1 g/l Coriander seeds Flavor Boil 5 min.
0.04 g/l Epsom Salt Other Mash 1 hr.
0.13 g/l Gypsum Other Mash 1 hr.
0.05 g/l Salt Other Mash 1 hr.
0.07 g/l Magnesium Chloride Other Mash 1 hr.
0.20 g/l Calcium Chloride (anhydrous) Other Mash 1 hr.
1 ml/l Phosphoric acid Other Mash 1 hr.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium-low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 173 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 20 175 85 0
Adjust all brewing water to a pH of 5,2 using phosphoric acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23.2 L Strike 74 °C 63 °C 60 min
Temperature 63 °C 76 °C 10 min
35.4 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 45.76 L. Suggest reducing initial water volume to 45.4 L and adding 0.36 L sparge/top-off.  
Strike water volume at mash thickness of 2.7 L/kg 23.2
Mash volume with grains 28.9
Grain absorption losses -8.6
Remaining sparge water volume (equipment estimates 32 L) 36.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 45.8 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 40 L) 45
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 45 L) 40
Total: 59.5  
Equipment Profile Used: System Default
 
Notes

Adjust all brewing water to a pH of 5,2 using phosphoric acid.

Imperial Yeast B44 Whiteout is the Hoegarden strain.

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  • Last Updated: 2022-11-18 13:59 UTC