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BBBBBBB

190 calories 21.6 g 12 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Giovanni Venditti
Calories: 190 calories (Per 12ml)
Carbs: 21.6 g (Per 12ml)
Created: Wednesday February 7th 2024
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6 kg Innomalt - Pils Moderne6 kg Pils Moderne 37 1.8 50%
6 kg Innomalt - Ble Rouge Malté (Red Wheat Malt)6 kg Ble Rouge Malté (Red Wheat Malt) 36.3 2 50%
12 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Styrian Goldings100 g Styrian Goldings Hops Pellet 2.6 Boil 60 min 12.95 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Lactic acid Water Agt Mash 0 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
3 g Gypsum Water Agt Mash 0 min.
25 g dried clemintine Water Agt Mash 5 min.
40 g Crushed Coriander Water Agt Mash 0 min.
10 g Black Pepper Water Agt Mash 0 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
55 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 246 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
Target Water Profile
sherbrooke
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
19 3 7 10 5 34
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 56.2 L. Suggest reducing initial water volume to 45.4 L and adding 10.8 L sparge/top-off.  
Strike water volume at mash thickness of 1.5 L/kg 18
Mash volume with grains 25.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 51.1 L) 49.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 56.2 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 50
Going into fermentor 50
Total: 67.9  
Equipment Profile Used: System Default
"BBBBBBB" Witbier beer recipe by Giovanni Venditti. All Grain, ABV 5.26%, IBU 12.95, SRM 3.73, Fermentables: (Pils Moderne, Ble Rouge Malté (Red Wheat Malt)) Hops: (Styrian Goldings) Other: (Lactic acid, Calcium Chloride (dihydrate), Gypsum, dried clemintine, Crushed Coriander, Black Pepper)
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  • Last Updated: 2024-02-07 19:24 UTC