Grape Witbier - Beer Recipe - Brewer's Friend

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Grape Witbier

202 calories 20.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 12.5 liters (fermentor volume)
Pre Boil Size: 18 liters
Post Boil Size: 13 liters
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Post Boil Gravity: 16.0 °P (recipe based estimate)
Efficiency: 53% (brew house)
Calories: 202 calories (Per 330ml)
Carbs: 20.8 g (Per 330ml)
Created: Saturday June 15th 2024
16.0 °P
4.2 °P
6.4%
19.6
4.6
6.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Wine Juice 20 Brix3 kg Wine Juice 20 Brix 9.18 0 45.5%
1.10 kg Ireks - Wheat Malt Light1.1 kg Wheat Malt Light 38 1.95 16.7%
1 kg Bestmalz - BEST Pilsen1 kg BEST Pilsen 37 1.9 15.2%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 7.6%
0.50 kg German - Spelt Malt0.5 kg Spelt Malt 37 2 7.6%
0.50 kg Steinbach - DE - Steinbach - Emmer0.5 kg DE - Steinbach - Emmer 38 3 7.6%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Nelson Sauvin2 g Nelson Sauvin Hops Pellet 10.9 Boil 60 min 4.54 1.3%
48 g Nelson Sauvin48 g Nelson Sauvin Hops Pellet 10.9 Whirlpool at 90 °C 15 min 15.07 32%
50 g Galaxy50 g Galaxy Hops Pellet 14.25 Dry Hop (High Krausen) at 19 °C 7 days 33.3%
50 g Nelson Sauvin50 g Nelson Sauvin Hops Pellet 12.5 Dry Hop at 22 °C 2 days 33.3%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
6 g Slaked Lime Water Agt Mash 1 hr.
1.50 g Citric acid Water Agt Mash 1 hr.
1 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
- Fermentis BW 20
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 70 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 13.1
Mash volume with grains 15.5
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 7 L) 6.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 2.8
Pre boil volume (equipment estimates 18.5 L) 18
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 12.7 L) 13
Hops absorption losses (whirlpool, hop stand) -0.2
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12.8 L) 12.5
Total: 19.7  
Equipment Profile Used: System Default
 
Notes

Nastawna: 9,5l 15,5 P
Po 2 tyg dodatek 3l soku -> 12,5l 16P

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  • Last Updated: 2025-01-02 21:01 UTC