Don Júlio Wit - Beer Recipe - Brewer's Friend

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Don Júlio Wit

162 calories 16 g 330 ml
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Beer Stats
Method: BIAB
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 23.75 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Wednesday April 2nd 2025
1.053
1.012
5.4%
13.3
5.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Bestmalz - BEST Pilsen4 kg BEST Pilsen 37 1.9 63.5%
1.50 kg Unmalted Wheat1.5 kg Unmalted Wheat 36 2 23.8%
0.30 kg Munich Malt0.3 kg Munich Malt 36.8 7.87 4.8%
0.50 kg American - Wheat0.5 kg Wheat 38 1.8 7.9%
6.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Barth-Haas - Hallertauer Tradition50 g Hallertauer Tradition Hops Pellet 5.5 Boil 10 min 13.25 100%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Coriander Seed Spice Boil 15 min.
25 g Orange Zest Spice Boil 15 min.
 
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 Infusion 45 °C 45 °C 10 min
Infusion 65 °C 65 °C 50 min
5 L Sparge 40 °C 40 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.2 L) 31
Mash volume with grains (equipment estimates 37.3 L) 35.1
Grain absorption losses -6.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 23.8
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Volume into fermentor 20
Total: 31  
Equipment Profile Used: System Default
"Don Júlio Wit" No Profile Selected beer recipe by Brewer #426892. BIAB, ABV 5.41%, IBU 13.25, SRM 4.97, Fermentables: (BEST Pilsen, Unmalted Wheat, Munich Malt, Wheat) Hops: (Hallertauer Tradition) Other: (Coriander Seed, Orange Zest)
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  • Public: Yup, Shared
  • Last Updated: 2025-04-04 17:26 UTC