Dure à cuire - Beer Recipe - Brewer's Friend

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Dure à cuire

265 calories 25.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Double Amber Witbeer
Boil Time: 75 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.159 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 265 calories (Per 12oz)
Carbs: 25.1 g (Per 12oz)
Created: Thursday September 19th 2024
1.080
1.017
8.2%
11.7
9.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg Weyermann - Vienna Malt5 kg Vienna Malt 37 3.5 52.6%
2.50 kg Gladfield - Wheat Malt2.5 kg Wheat Malt 38.8 2.13 26.3%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 5.3%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 5.3%
1 kg Simpsons - CaraMalt1 kg CaraMalt 34 14 10.5%
9.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Spalter Select (Germany)100 g Spalter Select (Germany) Hops Pellet 2.7 Boil 60 min 11.68 100%
100 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Sweet Orange Peel Spice Boil 5 min.
10 g Coriander Seed Spice Boil 5 min.
15 g Sweet Orange Peel Spice Whirlpool 15 min.
 
Yeast
White Labs - Abbey Ale Yeast WLP530
Amount:
1 Each
Cost:
Attenuation (avg):
77.5%
Flocculation:
Med-High
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 149 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 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
20 L Strike 64 °C 60 °C 20 min
Temperature 67 °C 67 °C 40 min
10 L Sparge 72 °C 72 °C 20 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 14.3
Mash volume with grains 20.5
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 25.8 L) 7.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.6 L) 11
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 22
Going into fermentor 22
Total: 21.4  
Equipment Profile Used: System Default
"Dure à cuire" Double Amber Witbeer recipe by MariusJess. All Grain, ABV 8.23%, IBU 11.68, SRM 9.46, Fermentables: (Vienna Malt, Wheat Malt, Flaked Wheat, Rolled Oats, CaraMalt) Hops: (Spalter Select (Germany)) Other: (Sweet Orange Peel, Coriander Seed)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2024-10-13 03:02 UTC