Casual Wit v2 - Beer Recipe - Brewer's Friend

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Casual Wit v2

150 calories 15.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 150 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Monday June 3rd 2024
1.049
1.012
4.8%
7.8
4.5
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Gambrinus - Pilsner Malt3.5 kg Pilsner Malt 37.3 1.5 68.3%
1 kg Gambrinus - Wheat Malt1 kg Wheat Malt 35.9 2 19.5%
0.40 kg American - Caramel / Crystal 15L0.4 kg Caramel / Crystal 15L 35 15 7.8%
0.23 kg Honey0.225 kg Honey 35 2 4.4%
5.13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g East Kent Goldings14 g East Kent Goldings Hops Leaf/Whole 5 Boil 30 min 5.59 33.3%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 5 min 2.18 66.7%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Orange Zest Spice Whirlpool 15 min.
15 g Crushed Coriander Spice Whirlpool 15 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.20 g Salt Water Agt Mash 1 hr.
3.83 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Classic Witbier
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-Low
Optimum Temp:
19 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
Kamloops, British Columbia, Canada
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 0 75 35 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
27 L Infusion 67 °C -- --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.6 L) 32.6
Mash volume with grains (equipment estimates 37.8 L) 35.9
Grain absorption losses -4.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 28.9 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Volume into fermentor 23
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

OG: 1.049
FG: 1.005

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  • Last Updated: 2024-06-04 01:37 UTC