Botched Antler - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Botched Antler

173 calories 14.9 g 12 oz
brewer logo
Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Source: Yummy
Calories: 173 calories (Per 12oz)
Carbs: 14.9 g (Per 12oz)
Created: Tuesday November 15th 2022
1.053
1.009
5.8%
23.2
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Briess - DME Golden Light2 lb DME Golden Light 44.6 4 33.3%
3 lb Briess - DME Bavarian Wheat3 lb DME Bavarian Wheat 44.6 3 50%
1 lb Corn Sugar - Dextrose1 lb Corn Sugar - Dextrose - (late boil kettle addition) 42 0.5 16.7%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 23.16 100%
10 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 lb Ginger root Spice Primary 0 min.
3 g Chalk Water Agt Mash 1 hr.
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
2 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 87 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.1 oz       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.06 g | 24.2 qt) 6.12 24.5  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 6.44 g | 25.7 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0.1  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 6.12 24.5
Equipment Profile Used: System Default
 
Notes

Trim & discard bark from ginger root, chop into small pieces, pressure cook in a couple cups water for 2 minutes, and slow cook on low for a couple hours. Strain & pitch the extract into primary fermentor when cool and add cooled wort.

It's VERY gingery! If you want it more subtle, you could easily back off on the ginger.

Last Updated and Sharing
 
167
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-01-29 07:55 UTC