Botched Antler - Beer Recipe - Brewer's Friend

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Botched Antler

173 calories 14.9 g 12 oz
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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.

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  • Last Updated: 2023-01-29 07:55 UTC