Ivy's Fig Bird Witbier #2 - Beer Recipe - Brewer's Friend

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Ivy's Fig Bird Witbier #2

319 calories 30.8 g 750 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 16.5 liters (fermentor volume)
Pre Boil Size: 21.5 liters
Post Boil Size: 16.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Agile 10
Calories: 319 calories (Per 750ml)
Carbs: 30.8 g (Per 750ml)
Created: Tuesday July 25th 2023
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1.046
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1.70 kg Weyermann - Pilsner1.7 kg Pilsner 36 1.5 44.6%
1.50 kg Blue Lake Milling - Rolled Wheat1.5 kg Rolled Wheat 34 2 39.4%
0.31 kg Rolled Oats0.31 kg Rolled Oats 33 2.2 8.1%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 0 7.9%
3.81 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Fuggles15 g Fuggles Hops Pellet 5.6 Boil 60 min 14.7 50%
15 g Fuggles15 g Fuggles Hops Pellet 5.6 Boil 4 min 2.39 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.60 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
1 g Epsom Salt Water Agt Mash 90 min.
1.30 g Gypsum Water Agt Mash 90 min.
4.43 ml Lactic acid Water Agt Mash 90 min.
3 g Black Pepper Spice Boil 15 min.
4 g Coriander Seed Spice Boil 15 min.
11 g Sweet Orange Zest and Grapefruit zest Flavor Boil 15 min.
1.20 g Black Pepper Spice Boil 5 min.
6 g Sweet Orange Zest and Grapefruit Zest Flavor Boil 5 min.
1.70 g Corriander Seed Spice Boil 5 min.
0.56 ml Lactic acid Water Agt Sparge 15 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 66 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Taylor's Beach
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
51.6 7.8 29 57.9 60.1 0.2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion 47 °C 45 °C 5 min
Infusion 50 °C 50 °C 10 min
Infusion 62 °C 62 °C 45 min
Infusion 68 °C 68 °C 45 min
Vorlauf 77 °C 77 °C 20 min
7.3 L Sparge 77 °C 77 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 11.4
Mash volume with grains 13.9
Grain absorption losses -3.8
Remaining sparge water volume (equipment estimates 18.5 L) 14.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.2 L) 21.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16.5
Going into fermentor 16.5
Total: 26.2  
Equipment Profile Used: System Default
 
Notes

Sweet orange to grapefruit zest 2:1

Raise temp 1degree C per day at end of fermentation to 22C for Diacetyl rest

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  • Last Updated: 2023-11-18 07:05 UTC