유자윗비어 - Beer Recipe - Brewer's Friend

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유자윗비어

151 calories 16.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 30 liters (fermentor volume)
Pre Boil Size: 35.78 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 151 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Monday February 13th 2023
1.049
1.013
4.8%
12.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg Barrett Burston - Wheat Malt3.3 kg Wheat Malt 35.4 1.8 47.8%
3.30 kg Barrett Burston - Pale Malt3.3 kg Pale Malt 37 2 47.8%
300 g Weyermann - Munich Type II (Dark)300 g Munich Type II (Dark) 37 10 4.3%
6.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Barth-Haas - Extra Styrian Dana10 g Extra Styrian Dana Hops Pellet 10.2 Boil at 100 °C 60 min 9.37 50%
10 g Barth-Haas - Extra Styrian Dana10 g Extra Styrian Dana Hops Pellet 10.2 Boil 10 min 3.4 50%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
400 ml Citric acid Water Agt Whirlpool 15 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 L 75 °C 63 °C 60 min
Starting Mash Thickness: 3.13 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 21.6
Mash volume with grains 26.2
Grain absorption losses -6.9
Remaining sparge water volume (equipment estimates 22 L) 22
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 35.8 L) 35.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 30
Going into fermentor 30
Total: 43.6  
Equipment Profile Used: System Default
"유자윗비어" Witbier beer recipe by 조재영. All Grain, ABV 4.75%, IBU 12.77, SRM 4.07, Fermentables: (Wheat Malt, Pale Malt, Munich Type II (Dark)) Hops: (Extra Styrian Dana) Other: (Citric acid)
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  • Public: Yup, Shared
  • Last Updated: 2023-02-16 09:21 UTC