Hoe - Beer Recipe - Brewer's Friend

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Hoe

150 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 0 min
Batch Size: 13 liters (fermentor volume)
Pre Boil Size: 13.11 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Rating:
5.00 (1 Review)

Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Saturday December 31st 2022
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1,500 g Viking - Pilsner Malt1500 g Pilsner Malt $ 3.05 / kg
$ 4.58 		37 1.9 48.5%
1,420 g Flaked Wheat1420 g Flaked Wheat $ 2.90 / kg
$ 4.12 		34 2 46%
170 g Flaked Oats170 g Flaked Oats $ 3.90 / kg
$ 0.66 		33 2.2 5.5%
3,090 g / $ 9.36
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Hallertau Mittelfruh8 g Hallertau Mittelfruh Hops $ 0.05 / g
$ 0.40 		Pellet 3.75 Boil at 100 °C 70 min 6.12 38.1%
7 g Saaz7 g Saaz Hops $ 72.00 / kg
$ 0.50 		Pellet 3.5 Boil at 100 °C 20 min 2.93 33.3%
6 g Saaz6 g Saaz Hops $ 72.00 / kg
$ 0.43 		Pellet 3.5 Boil at 100 °C 70 min 4.28 28.6%
21 g / $ 1.34
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Coriander Seed $ 32.00 / kg
$ 0.26 		Spice Boil 5 min.
8 g Bitter Orange Peel $ 39.00 / kg
$ 0.31 		Flavor Boil 5 min.
$ 0.57
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
5 Grams
Cost:
$ 0.50 / g
$ 2.50
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 2.50 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 11.3
Mash volume with grains 13.3
Grain absorption losses -3.1
Remaining sparge water volume 5.8
Mash Lauter Tun losses -0.9
Pre boil volume 13.1
Boil off losses  
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 13
Going into fermentor 13
Total: 17.1  
Equipment Profile Used: System Default
 
Notes

50C for 30 minutes
66/67C for 60 minutes
75C for 10 minutes



Maybe add coriander in secondary(maybe 8g, see what looks right at the time)

Recipe is good

Hit sg exactly, got about 14 liters.


System Notes*

Keep water levels high as possible during mash and boil.

Fill shit pot about 70-75% for sparge.

Takes about 2 hours to cool, release steam a few times fast during cooling.

Use foil as lid for shit pot during cooling for final top up.

Use stirring sieve as filter at end when pouring wort from pots into the fermentor to get the crap at the bottom.

Efficiency is 70%



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  • Last Updated: 2024-01-22 17:08 UTC