Pinza Valaca - Beer Recipe - Brewer's Friend

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Pinza Valaca

154 calories 16.3 g 330 ml
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Extreme Brewing Book
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Thursday October 23rd 2014
1.050
1.013
4.8%
15.1
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg Dry Malt Extract - Wheat1.3 kg Dry Malt Extract - Wheat 42 3 40%
1.50 kg Liquid Malt Extract - Wheat1.5 kg Liquid Malt Extract - Wheat 35 3 46.2%
2.80 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
225 g Torrified Wheat225 g Torrified Wheat 36 2 6.9%
225 g German - Pale Ale225 g Pale Ale 39 2.3 6.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Tettnanger28 g Tettnanger Hops Pellet 4.5 Boil 60 min 12.21 65.1%
15 g Willamette15 g Willamette Hops Pellet 5.5 Boil 10 min 2.9 34.9%
43 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Crushed coriander Spice Boil 10 min.
5 g Irish Moss Fining Boil 10 min.
10 g Gypsum Water Agt Mash --
1.80 kg Kiwis pelados y en cubos Flavor Boil 0 min.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 118 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottling sugar       Amount: 140      
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 23.5 L) 9.5
Mash volume with grains (equipment estimates 23.5 L) 9.8
Grain absorption losses (steeping) -0.5
Volume increase from sugar/extract (early additions) 1.9
Pre boil volume (equipment estimates 24.9 L) 11
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume 19
Going into fermentor 19
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: 9.5  
Equipment Profile Used: System Default
 
Notes

Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermientación primaria llevará más tiempo del habnitual (15-20 días). Cuando los kiwis suban a la parte superior del cubo y estén casi blancos significará que se ha extraído todo el azucar y sabor.
Temperatura de fermentación 17-24.
Dejar acondicionar otros 10 días.

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  • Last Updated: 2014-11-19 12:21 UTC