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wit jul

221 calories 21.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty Beer
Boil Time: 80 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: Arne M. Aurlien og Fredrik A. Martinsen
Calories: 221 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
URL: https://forum.norbrygg.no/threads/jk-10-sj1-wit-jul-arne-m-aurlien-og-fredrik-a-martinsen-trondheim.4475/
Created: Saturday September 13th 2014
1.072
1.016
7.3%
31.8
32.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
400 g Belgian Candi Sugar - Dark400 g Belgian Candi Sugar - Dark - (late boil kettle addition) 38 275 5.7%
2,500 g Muntons Pale Ale2500 g Muntons Pale Ale 38 3 35.3%
2,000 g Castle Malting Wheat Blanc2000 g Castle Malting Wheat Blanc 37 2.3 28.3%
1,000 g Muntons Crystal1000 g Muntons Crystal 34 56.8 14.1%
1,000 g Flaket hvete1000 g Flaket hvete 34 2 14.1%
175 g Muntons Chocolate175 g Muntons Chocolate 33 385 2.5%
7,075 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 70 min 22.71 31.3%
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 10 min 7.97 31.3%
30 g Amarillo30 g Amarillo Hops Pellet 8.6 Boil 1 min 1.14 37.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g appelsinskall raspet Spice Boil 1 min.
20 g knuste korianderfrø Spice Boil 1 min.
8 g nellik Spice Boil 1 min.
15 g kanelstang Spice Boil 1 min.
5 g stjerneanis Spice Boil 1 min.
5 g tørket apelsinsskall (pommeranskall) Spice Boil 1 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Trondheim
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
20 0 4 7 5 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
23 L Temperature -- 52 °C 15 min
23 L Temperature -- 63 °C 35 min
23 L Temperature -- 73 °C 40 min
23 L Temperature -- 78 °C 15 min
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 21.4
Mash volume with grains 25.8
Grain absorption losses -6.7
Remaining sparge water volume 12.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.7 L) 26
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 18.3 L) 23
Estimated amount in fermentor 23
Total: 33.6  
Equipment Profile Used: System Default
 
Notes

Kandisukkeret skal i 10 minutter før kokeslutt.


Gjæringstemperatur og -tid
Gjæring/primærgjæring 7 dager ved 20 grader
Modning/sekundærgjæring 14 dager ved 15-20 grader
Lagring 27 dager ved 10 grader



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  • Last Updated: 2015-10-01 16:13 UTC