Grapefruit Witbier - Beer Recipe - Brewer's Friend

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Grapefruit Witbier

189 calories 20.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 35 gallons (fermentor volume)
Pre Boil Size: 42.98 gallons
Post Boil Size: 39.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.057 (recipe based estimate)
Efficiency: 82% (brew house)
Hop Utilization: 96%
Calories: 189 calories (Per 12oz)
Carbs: 20.8 g (Per 12oz)
Created: Monday February 12th 2024
1.057
1.016
5.3%
21.3
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 lb Weyermann - Pale Wheat50 lb Pale Wheat 36 2 73.5%
7.50 lb Weyermann - Pilsner7.5 lb Pilsner 36 1.5 11%
2 lb Weyermann - Munich Type I2 lb Munich Type I 38 6 2.9%
8.50 lb Flaked Oats8.5 lb Flaked Oats 33 2.2 12.5%
68 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Cascade4 oz Cascade Hops Pellet 7 Boil 30 min 11.03 66.7%
2 oz Yakima Valley Hops - Citra2 oz Citra Hops Pellet 13.1 Boil 30 min 10.32 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
16 oz Grapefruit Peel Flavor Boil 0 min.
22 lb Acetic acid Water Agt Secondary 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
80 Grams
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 651 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 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
23.1 gal Infusion 163 °F 152 °F 60 min
32.15 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 36.73 gal (146.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 24.73 gal (98.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 27.54 gal (110.16 qt). Suggest reducing strike water volume to 6.56 gal (26.24 qt) and adding 15.54 gal (62.16 qt) sparge/top-off. 22.1 88.4  
Strike water volume at mash thickness of 1.3 qt/lb 22.1 88.4  
Mash volume with grains 27.54 110.2  
Grain absorption losses -8.5 -34  
Remaining sparge water volume (equipment estimates 23.38 g | 93.5 qt) 29.63 118.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 36.73 g | 146.9 qt) 42.98 171.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 35 g | 140 qt) 39.25 157  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 39.25 g | 157 qt) 35 140  
Total: 51.73 206.9
Equipment Profile Used: System Default
 
Notes

Add 22lbs grapefruit puree and 5lbs lactose to ferment when fermentation is complete. Could take 2-3 weeks. Let rest for 7 days and sample.

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  • Last Updated: 2024-02-13 23:17 UTC