Normalt RedWit #1 - Beer Recipe - Brewer's Friend

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Normalt RedWit #1

358 calories 32 g 500 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 55 liters
Post Boil Size: 50 liters
Pre Boil Gravity: 17.1 °P (recipe based estimate)
Post Boil Gravity: 18.7 °P (recipe based estimate)
Efficiency: 75% (brew house)
Source: Torben Vedel
Calories: 358 calories (Per 500ml)
Carbs: 32 g (Per 500ml)
Created: Sunday June 9th 2024
18.7 °P
3.7 °P
8.2%
36.9
7.7
5.5
16.50
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
7.50 kg Weyermann - Extra Pale Premium Pilsner Malt7.5 kg Extra Pale Premium Pilsner Malt 38 2.75 50%
7.50 kg Weyermann - Pale Wheat7.5 kg Pale Wheat kr 2.20 / kg
kr 16.50 		36 2 50%
15 kg / kr 16.50
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g CTZ50 g CTZ Hops Pellet 15.7 Boil 60 min 36.93 100%
50 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.19 g/l Calcium Chloride (anhydrous) Other Mash 1 hr.
0.02 g/l Epsom Salt Other Mash 1 hr.
0.14 g/l Gypsum Other Mash 1 hr.
0.07 g/l Magnesium Chloride Other Mash 1 hr.
1.13 ml/l Phosphoric acid Other Mash 1 hr.
0.05 g/l Salt Other Mash 1 hr.
1 g/l Coriander seeds Flavor Boil 5 min.
175 g Hibiscus Herb Boil 5 min.
5 each Orange peel Flavor Boil 5 min.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
5 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium-low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 294 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 10 20 175 85 0
Adjust all brewing water to a pH of 5,2 using phosphoric acid.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
40 L Strike 70 °C 63 °C 60 min
Temperature 63 °C 69 °C 15 min
Temperature 69 °C 78 °C 10 min
30 L Sparge 78 °C 78 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 50.95 L. Suggest reducing initial water volume to 45.4 L and adding 5.55 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.4 L. Suggest reducing strike water volume to 35.5 L and adding 5 L sparge/top-off. 40.5
Strike water volume at mash thickness of 2.7 L/kg 40.5
Mash volume with grains 50.4
Grain absorption losses -15
Remaining sparge water volume (equipment estimates 26.4 L) 30.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 51 L) 55
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 45 L) 50
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 50 L) 45
Total: 70.9  
Equipment Profile Used: System Default
 
Notes

Adjust all brewing water to a pH of 5,2 using phosphoric acid.

WLP400/Imperial Yeast B44 Whiteout is the Hoegaarden/ Celis_White strain.

Make the following extract the day before brew-day.

  • Sugar solution with same OG as wort. Volume: 1/20 of wort.
  • Dried hibiscus flower. 4 g/liter wort. Boil for 20 min.
  • Skin from fresh ecological oranges. 1/5 orange per liter wort.
  • Dried orange peel (bitter). 1 g/liter wort.
  • Crushed coriander seeds (Indian). 1 g/liter wort.
  • Add ingredients and boil for additional 10 min.
  • Let cool for brew-day.

    Add the extract at flameout.
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  • Last Updated: 2024-06-22 22:26 UTC