Claude of Zeply Amber Strong Wit - Beer Recipe - Brewer's Friend

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Claude of Zeply Amber Strong Wit

202 calories 21.5 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.875 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Volzhausen
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Thursday February 2nd 2023
1.061
1.016
5.9%
34.9
19.7
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Briess - Bonlander Munich Malt 10L6 lb Bonlander Munich Malt 10L 35.9 10 44.4%
5 lb Muntons - Malted Wheat Flakes5 lb Malted Wheat Flakes 36 19 37%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.4%
8 oz American - Caramel / Crystal 80L8 oz Caramel / Crystal 80L 33 80 3.7%
13.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northdown1 oz Northdown Hops Pellet 8.6 Boil 60 min 31.77 66.7%
0.50 oz Northdown0.5 oz Northdown Hops Pellet 8.6 Boil 5 min 3.17 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Tangerine (outer zest only of 2) Spice Boil 5 min.
1.50 oz Crushed Coriander Spice Boil 5 min.
2 each Star Anise Spice Boil 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 109 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Saginaw Township
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 9 9 15 7 104
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 gal Strike 166 °F 154 °F --
1.875 gal Sparge 180 °F 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.99 g | 36 qt) 9.81 39.3  
Mash volume with grains (equipment estimates 10.07 g | 40.3 qt) 10.89 43.6  
Grain absorption losses -1.69 -6.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.88 31.5  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Volume into fermentor 5.5 22  
Total: 9.81 39.3
Equipment Profile Used: System Default
 
Notes

Maturation: 6-10 weeks. Taken from "Radical Brewing' book on pg 212.

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  • Last Updated: 2023-11-03 17:42 UTC