Erinaceous Witbier V3 WG edit - Beer Recipe - Brewer's Friend

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Erinaceous Witbier V3 WG edit

176 calories 19.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 40 min
Batch Size: 65 gallons (fermentor volume)
Pre Boil Size: 69.47 gallons
Post Boil Size: 68.25 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Genus brewing Company
Hop Utilization: 93%
Calories: 176 calories (Per 12oz)
Carbs: 19.5 g (Per 12oz)
Created: Monday March 18th 2024
1.053
1.015
5.0%
17.6
3.6
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
70 lb German - Pilsner70 lb Pilsner 38 1.6 54.3%
20 lb American - White Wheat20 lb White Wheat 40 2.8 15.5%
15 lb Flaked Wheat15 lb Flaked Wheat 34 2 11.6%
15 lb United Kingdom - Malted Naked Oats15 lb Malted Naked Oats 33 1.3 11.6%
5 lb German - Acidulated Malt5 lb Acidulated Malt 27 3.4 3.9%
4 lb Rice Hulls4 lb Rice Hulls 0 0 3.1%
129 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6 oz Magnum6 oz Magnum Hops Pellet 12.5 Boil 40 min 17.56 100%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 oz Lemon peel Flavor Boil 5 min.
6 oz Chamomile Spice Boil 5 min.
6 oz Grains of paradise Spice Boil 5 min.
8 oz Sweet Orange Peel Spice Boil 5 min.
6 oz corriander Spice Boil 5 min.
29 g Calcium Chloride (dihydrate) Water Agt Mash --
8 g Epsom Salt (MgSO4) Water Agt Mash --
8 g Gypsum Water Agt Mash --
1 oz Glucabuster Water Agt Mash --
1 oz Opti Mash Water Agt Mash --
0.50 oz WLN1000 Water Agt Boil 10 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
15 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
63 - 72 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 1128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
*Genus Brewing Fall 2023 H²O (Most Recent)
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
40 gal Strike 162 °F 148 °F 60 min
Sparge 168 °F 168 °F 15 min
Top Off -- -- --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 66.23 gal (264.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 54.23 gal (216.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 58.7 gal (234.78 qt). Suggest reducing strike water volume to 1.68 gal (6.72 qt) and adding 46.7 gal (186.78 qt) sparge/top-off. 48.38 193.5  
Strike water volume at mash thickness of 1.5 qt/lb 48.38 193.5  
Mash volume with grains 58.7 234.8  
Grain absorption losses -16.13 -64.5  
Remaining sparge water volume (equipment estimates 34.23 g | 136.9 qt) 37.47 149.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 66.23 g | 264.9 qt) 69.47 277.9  
Boil off losses -1 -4  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 65 g | 260 qt) 68.25 273  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 68.25 g | 273 qt) 65 260  
Total: 85.85 343.4
Equipment Profile Used: System Default
 
Notes

Desired Pre-boil Volume: 45gal


Actual Pre-Boil Gravity:____


Desired Post Boil Gravity: 1.080


Actual Post Boil Gravity:____


Actual Post Boil Volume: _________


Estimated Top Off Volume: 22-23gals

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  • Last Updated: 2024-03-24 02:25 UTC