Pinza Valaca (AG) - Beer Recipe - Brewer's Friend

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Pinza Valaca (AG)

168 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Extreme Brewing Book
Calories: 168 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Tuesday November 11th 2014
1.055
1.012
5.7%
16.2
9.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
250 g Torrified Wheat250 g Torrified Wheat 36 2 5.6%
1.50 kg Belgian - Wheat1.5 kg Wheat 38 1.8 33.3%
1.50 kg Belgian - Pilsner1.5 kg Pilsner 37 1.6 33.3%
750 g German - Carapils750 g Carapils 35 1.3 16.7%
500 g Dry Malt Extract - Wheat500 g Dry Malt Extract - Wheat - (late boil kettle addition) 42 3 11.1%
4,500 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Tettnanger20 g Tettnanger Hops Pellet 4.5 Boil 60 min 13.02 28.6%
20 g Willamette20 g Willamette Hops Pellet 5.5 Boil 5 min 3.17 28.6%
15 g Willamette15 g Willamette Hops Pellet 5.5 Dry Hop 10 days 21.4%
15 g Tettnanger15 g Tettnanger Hops Pellet 4.5 Dry Hop 10 days 21.4%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Crushed coriander Spice Boil 5 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 (custom):
78%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 129 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Bottling sugar       Amount: 140      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 L Protein Rest Infusion -- 50 °C 15 min
7 L Mash Infusion -- 67 °C 45 min
5 L Mashout Infusion -- 76 °C 10 min
5 L Sparge -- 70 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12
Mash volume with grains 14.6
Grain absorption losses -4
Remaining sparge water volume (equipment estimates 17.5 L) 13.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.6 L) 21
Volume increase from sugar/extract (late additions) 0.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 19
Going into fermentor 19
Total: 25.9  
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.
Fermentación primaria llevará más tiempo del habitual (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: 2015-05-20 11:18 UTC