Gluten free Witkveik - Beer Recipe - Brewer's Friend

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Gluten free Witkveik

129 calories 13.7 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 24.77 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.016 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 129 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Tuesday June 18th 2024
1.042
1.011
4.1%
12.1
2.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb White Sorghum Syrup - Gluten Free3.3 lb White Sorghum Syrup - Gluten Free - (late boil kettle addition) 37 1.5 40.5%
800 g American - Buckwheat Malt - Gluten Free800 g Buckwheat Malt - Gluten Free 25 2 21.6%
800 g American - Pale Millet Malt - Gluten Free800 g Pale Millet Malt - Gluten Free 30 1.5 21.6%
300 g Flaked Oats300 g Flaked Oats 33 2.2 8.1%
300 g American - Buckwheat Malt - Gluten Free300 g Buckwheat Malt - Gluten Free 25 2 8.1%
3,696.85 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 3.5 Boil 60 min 12.11 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Coriander Seed Spice Boil 5 min.
15 g Orange Zest Spice Mash 5 min.
15 g Lemon Zest Spice Mash 5 min.
2 g Chamomile Spice Mash 0 min.
 
Yeast
Lallemand - LALBREW® VOSS KVEIK ALE YEAST
Amount:
11 Grams
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
25 - 40 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 73 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
3 L cereal mash unmalted millet and unmalted buckwheat Steeping 65 °C 70 °C 20 min
3 L bring cereal mash to boil for 20 min Steeping 70 °C 90 °C 20 min
26 L add cereal mash, and flaked oats and buckwheat to main mash Steeping 70 °C 70 °C 30 min
26 L before boiling add sorghum syrup 100 °C 100 °C 60 min
Quick Water Requirements
Water Liters
Heat water added to kettle 27
Mash volume with grains (equipment estimates 27 L) 28.4
Grain absorption losses (steeping) -2.2
Mash Lauter Tun losses -0.9
Pre boil volume 24.8
Volume increase from sugar/extract (late additions) 1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 20
Going into fermentor 20
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 27  
Equipment Profile Used: System Default
 
Notes

a glutenfree kveik witbier experiment. i use unmalted millet and buckwheat in a cereal mash, than i add that with flaked oats and buckwheat to main mash.

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  • Last Updated: 2024-06-18 15:44 UTC