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witbeer

180 calories 16 g 12 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 33.5 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Joan
Calories: 180 calories (Per 12ml)
Carbs: 16 g (Per 12ml)
Created: Saturday July 6th 2024
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OG: 1.055 FG: 1.012 ABV: 5.6% IBU: 19

1.055
1.010
6.0%
16.6
4.0
5.9
3.41
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.25 kg Weyermann - Trigo pálido2.25 kg Trigo pálido 1.42 € / kg
3.20 € 		36 2 40.9%
2.60 kg Belgian - Pilsner2.6 kg Pilsner 37 1.6 47.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.1%
0.15 kg Weyermann - Múnich Tipo I0.15 kg Múnich Tipo I 1.42 € / kg
0.21 € 		38 6 2.7%
5.50 kg / 3.41 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Artisan - Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Lupulin Pellet 4 Boil 60 min 16.63 100%
30 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Crushed Coriander Water Agt Mash --
0.05 g Chamomile Water Agt Mash --
0.05 g romero Water Agt Mash --
40 g Orange Zest Spice Mash --
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
23 Grams
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
AIGUA DE RIBES
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
22 L Infusion 22 °C 50 °C 15 min
Infusion 50 °C 69 °C 60 min
Infusion 69 °C 78 °C 10 min
8 L Batch Sparge 78 °C 78 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 16.8 L) 23.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.9 L) 33.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 21
Going into fermentor 21
Total: 39.9  
Equipment Profile Used: System Default
 
Notes

Maceracio amb 21,5 litres d'aigua de l'aixeta filtrada tres filtros, PH del agua de maceracio i de rentat 5,65. afegir a l'aigua 2gr de sulfat de calci( inclou tota el aigua inclouent la de rentat)
1er escalo a 50º durant 15min i despres 69º durant 1hora, rentat amb 7,5litres a 78º.
Ebullicio a 100º durant 90min, afegir lupul hallertau mittlefruh, 30gr als 60'' abans d'acabar l'ebullicio.
PH als 15 min 5,1.
en el minuto 15 abans d'acabar s'afegeix 5gr de fulla de romani, 3gr de manzanilla, 50gr de pell de taronga i 10gr de semola de cilantro molta.
densidad final 1048, PH 4,94

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  • Last Updated: 2024-07-07 16:33 UTC