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witbier

162 calories 16 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 53 liters (fermentor volume)
Pre Boil Size: 58.68 liters
Post Boil Size: 53 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: altiplano
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Wednesday October 16th 2024
1.053
1.012
5.4%
11.2
5.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 kg German - Pale Ale5.5 kg Pale Ale 39 2.3 46.2%
5.50 kg German - Wheat Malt5.5 kg Wheat Malt 37 2 46.2%
0.60 kg Rolled Oats0.6 kg Rolled Oats 33 2.2 5%
0.30 kg Belgian Candi Sugar - Amber/Brown (60L)0.3 kg Belgian Candi Sugar - Amber/Brown (60L) 38 60 2.5%
11.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Bravo30 g Bravo Hops Leaf/Whole 15.5 Boil 15 min 10.2 69.8%
13 g Mandarina Bavaria13 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool 60 min 1.04 30.2%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
80 g Sweet Orange Peel Flavor Boil 1 hr.
60 g Coriander Seed Flavor Mash 1 hr.
600 g honey Flavor Secondary 0 min.
250 g raspberries Water Agt Secondary 0 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
23 Grams
Cost:
Attenuation (custom):
76%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
Yes
Fermentation Temp:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 243 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.58 bar       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 10 14 26 26 70
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34.65 L Steeping 50 °C 46 °C 60 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.85 L. Suggest reducing initial water volume to 45.4 L and adding 13.45 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 34.8
Mash volume with grains (equipment estimates 42.4 L) 42.5
Grain absorption losses -11.6
Remaining sparge water volume (equipment estimates 36.3 L) 36.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 58.9 L) 58.7
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 53
Hops absorption losses (whirlpool, hop stand) -0.1
Top off amount 0.1
Going into fermentor 53
Total: 71  
Equipment Profile Used: System Default
 
Notes

Reposo de proteínas: Caliente 25 litros de agua a 48ºC y mézclela con la malta debidamente molida, revolviendo hasta eliminar grumos. La temperatura bajará a 46ºC. Mantener esta temperatura por 15 minutos.

Conversión de azúcares (decocción): En una olla aparte, vierta 10 litros de la maceración en proceso (líquido y malta). Hierva esta mezcla por 15 minutos y reincorpórela a la maceración. Esto deberá subir la temperatura de la maceración a 66ºC. Si por alguna razón esto no ocurre, suba la temperatura de maceración a 66ºC. Mantenga esta temperatura por 1 hora.

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  • Last Updated: 2024-10-16 23:33 UTC