Orange Fruit Hoppy Beer - Beer Recipe - Brewer's Friend

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Orange Fruit Hoppy Beer

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 20 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 74.1% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Monday December 23rd 2024
1.046
1.008
5.1%
16.1
3.8
6.1
0.68
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 37.5%
0.75 kg German - Floor-Malted Bohemian Pilsner0.75 kg Floor-Malted Bohemian Pilsner 38 1.8 18.8%
0.75 kg Castle Malting - Pale Ale0.75 kg Pale Ale 0.91 € / kg
0.68 € 		38 3.4 18.8%
1 kg Orange1 kg Orange - (late fermenter addition) 4.1 0 25%
4 kg / 0.68 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
41 g Amarillo41 g Amarillo Hops Pellet 8.6 Hop Stand at 80 °C 10 min 7.05 18.9%
56 g Nectaron56 g Nectaron Hops Pellet 8.1 Hop Stand at 80 °C 10 min 9.07 25.8%
60 g Nectaron60 g Nectaron Hops Pellet 8.1 Dry Hop at 23 °C 3 days 27.6%
60 g Amarillo60 g Amarillo Hops Pellet 8.6 Dry Hop at 23 °C 3 days 27.6%
217 g / 0.00 €
 
Yeast
- fermentis bw30
Amount:
11 Grams
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 60 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Semussac
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
23 L Steeping 65 °C 65 °C 60 min
23 L mash out Vorlauf -- 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 8.1
Mash volume with grains 10.1
Grain absorption losses -3
Remaining sparge water volume (equipment estimates 14.1 L) 15.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18.3 L) 20
Boil off losses -2.9
Post boil Volume 15.5
Hops absorption losses (whirlpool, hop stand) -0.5
Going into fermentor 15
Total: 23.9  
Equipment Profile Used: System Default
"Orange Fruit Hoppy Beer" Witbier beer recipe by Brewer #106910. All Grain, ABV 5.07%, IBU 16.13, SRM 3.75, Fermentables: (Wheat Malt, Floor-Malted Bohemian Pilsner, Pale Ale, Orange) Hops: (Amarillo, Nectaron)
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  • Public: Yup, Shared
  • Last Updated: 2024-12-23 10:59 UTC