That's No Moon - Beer Recipe - Brewer's Friend

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That's No Moon

195 calories 20.4 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Efficiency: 75% (brew house)
Calories: 195 calories (Per 12oz)
Carbs: 20.4 g (Per 12oz)
Created: Wednesday December 21st 2011
1.059
1.015
5.8%
22.0
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Wheat, Flaked2.5 lb Wheat, Flaked 36 2 21.3%
1 lb Oats, Flaked1 lb Oats, Flaked 32 1 8.5%
1 lb White Wheat1 lb White Wheat 37 2 8.5%
6 lb Pilsner Malt6 lb Pilsner Malt 38 2 51.1%
1 lb Rice Hulls1 lb Rice Hulls 0 0 8.5%
0.25 lb Munich Malt0.25 lb Munich Malt 37 9 2.1%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Cascade0.75 oz Cascade Hops Pellet 6.2 Boil 60 min 50%
0.75 oz Cascade0.75 oz Cascade Hops Pellet 6.2 Boil 10 min 50%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.03 lb Orange Peel, Sweet Other Boil 1 hr.
0.02 lb Coriander Seed Other Boil 1 hr.
0.03 lb Orange Peel, Bitter Other Boil 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal Conversion/Saccharification Rest Infusion -- 150 °F 60 min
1 gal Wort Collection -- -- 158 °F 60 min
2 gal Batch Sparge Infusion -- 157.5 °F 10 min
2.5 gal Wort Collection -- -- 158 °F 60 min
2.5 gal Batch Sparge Infusion -- 164 °F 10 min
2.5 gal Wort Collection -- -- 158 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.14 20.6  
Mash volume with grains 6.08 24.3  
Grain absorption losses -1.47 -5.9  
Remaining sparge water volume (equipment estimates 3.13 g | 12.5 qt) 2.58 10.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.56 g | 26.2 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.72 30.9
Equipment Profile Used: System Default
 
Notes

Mash with .5 tsp Epsom Salt, .5 tsp Calcium Chloride


  • Coriander crushed and added during last 5 minutes of boil, removed before fermentation
  • Orange Peel added in last 15 minutes of Boil and removed before fermentation


    • started w/ 4 gal in mash with Rice Hulls only; temp too low @ 148F, added 1gal @212F to bring up to strike; then added grain
    • didn't heat sparge water in time; about 30min b/w first runnings and first batch sparge

      pitched at 77F
      OG: 1.052 @ 77F
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  • Last Updated: 2015-01-11 18:00 UTC