WITBIER - Beer Recipe - Brewer's Friend

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WITBIER

2995 calories 280.1 g 6 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 8.3 liters (fermentor volume)
Pre Boil Size: 13.2 liters
Post Boil Size: 9.5 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: manuel rodriguez
Calories: 2995 calories (Per 6L)
Carbs: 280.1 g (Per 6L)
Created: Wednesday November 23rd 2022
Similar Recipes

Whitley Wit

by bahrc

OG: 1.052 FG: 1.012 ABV: 5.1% IBU: 17

1.054
1.011
5.6%
19.2
8.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
997.90 g Intermalta - Malta De Trigo (Wheat Malt)997.9 g Malta De Trigo (Wheat Malt) 38.9 3.84 50%
798.30 g Weyermann - Pale Ale798.3 g Pale Ale 39 4.64 40%
199.60 g Flaked Barley199.6 g Flaked Barley 32 4.37 10%
1,995.80 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5.65 g Yakima Valley Hops - Centennial5.65 g Centennial Hops Pellet 8.4 Boil 60 min 16.07 57.1%
2.85 g Cascade2.85 g Cascade Hops Pellet 7 Boil 10 min 2.45 28.8%
1.40 g Cascade1.4 g Cascade Hops Pellet 7 Boil 5 min 0.66 14.1%
9.90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.40 g Musgo Irlanda Herb Boil 15 min.
9.90 g piel de naranja Flavor Boil 10 min.
8.50 g semillas de cilantro Spice Boil 10 min.
2.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.60 g Gypsum Water Agt Mash 1 hr.
1.50 g Salt Water Agt Mash 1 hr.
2.77 g Citric acid Water Agt Mash 1 hr.
3.03 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST
Amount:
7 Grams
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
18 - 22 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 55 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 26.1 g       Temp: 4 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.99 L Strike 69 °C 67 °C 60 min
9.41 L Sparge 76 °C 76 °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 6
Mash volume with grains 7.3
Grain absorption losses -2
Remaining sparge water volume (equipment estimates 11 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14 L) 13.2
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 8.3 L) 9.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 9.5 L) 8.3
Total: 16.1  
Equipment Profile Used: System Default
 
Notes
  IBU  19-20								<br />
							<br />

ATENUACION 77% 

																						<br />

COLOR AMARILLO AMBARINO CON POCA TURBIDEZ 

							<br />

ESPUMA BLANCA PERSISTENTE Y COMPACTA. 

							<br />

OLOR A PLATANO Y NARANJA Y MELON 

							<br />

AMARGOR SUAVE POCO PERSISTENTE BALANCEADO 

							<br />

CON LAS MALTAS.PRESENCIA DE UVA 

							<br />

BUENA PRESENCIA DE LOS CEREALES.TRIGO. 

							<br />

ACABADO EN BOCA DULCE Y MALTOSO. 

							<br />

CUERPO MEDIO.

MUY BUENA 

							<br />
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  • Last Updated: 2024-05-17 17:28 UTC