Ginger Spice witbier - Beer Recipe - Brewer's Friend

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Ginger Spice witbier

192 calories 20.2 g 12 oz
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (steeping grains only)
Hop Utilization: 97%
Calories: 192 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Tuesday October 29th 2024
1.058
1.015
5.8%
25.7
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Pilsner5 lb Pilsner 37 1.8 41.7%
2.50 lb Rahr - Unmalted Wheat2.5 lb Unmalted Wheat 34.5 2.5 20.8%
2.50 lb American - Wheat2.5 lb Wheat 38 1.8 20.8%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 4.2%
0.50 lb German - Acidulated Malt0.5 lb Acidulated Malt 27 3.4 4.2%
1 lb Muntons - Extra Light Dry Malt Extract (DME)1 lb Extra Light Dry Malt Extract (DME) 44 3.2 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Nelson Sauvin2 oz Nelson Sauvin Hops Pellet 10.6 Boil 10 min 25.74 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Clove Spice Mash 5 min.
0.25 oz Ginger Spice Mash 10 min.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 ml Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale T-58
Amount:
11.50 Grams
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
53.6 - 77 °F
Starter:
No
Fermentation Temp:
67 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 104 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 8.37 g | 33.5 qt) 8.3 33.2  
Mash volume with grains (equipment estimates 8.37 g | 33.5 qt) 9.18 36.7  
Grain absorption losses (steeping) -1.38 -5.5  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume (equipment estimates 5.5 g | 22 qt) 6 24  
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
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: 8.3 33.2
Equipment Profile Used: System Default
"Ginger Spice witbier" Witbier beer recipe by BruNomad. Extract, ABV 5.75%, IBU 25.74, SRM 4.3, Fermentables: (Pilsner, Unmalted Wheat, Wheat, Flaked Oats, Acidulated Malt, Extra Light Dry Malt Extract (DME)) Hops: (Nelson Sauvin) Other: (Clove, Ginger, Calcium Chloride (dihydrate), Gypsum, Phosphoric acid)
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  • Last Updated: 2024-11-10 21:06 UTC