WItte van Scherpenheuvel - Beer Recipe - Brewer's Friend

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WItte van Scherpenheuvel

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 16 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 70% (brew house)
Source: me
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Sunday December 14th 2014
1.049
1.011
4.9%
20.9
7.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1.50 kg Weyermann - Extra Pale Pilsner 1.5L1.5 kg Weyermann - Extra Pale Pilsner 1.5L 38 2.51 41.7%
1 kg German - Pale Wheat1 kg Pale Wheat 39 2.51 27.8%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 3.84 13.9%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 4.37 8.3%
0.20 kg Flaked Barley0.2 kg Flaked Barley 32 4.37 5.6%
0.10 kg Weyermann Carahell 10L0.1 kg Weyermann Carahell 10L 37 25.19 2.8%
3.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Styrian Goldings35 g Styrian Goldings Hops Leaf/Whole 3.1 Boil 60 min 20.9 100%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g coriander Spice Boil 5 min.
25 g bitter orange peel Flavor Boil 5 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dry light extract m&f       Amount: 16g/L      
 
Target Water Profile
Scheveningen Q3 2014
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
43 8 56 51 48 171
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Protease Temperature -- 53 °C 15 min
12 L Beta amylase Temperature -- 65 °C 40 min
12 L Alpha amylase Temperature -- 73 °C 50 min
12 L Mash out Temperature -- 78 °C 5 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 10.8
Mash volume with grains 13.2
Grain absorption losses -3.6
Remaining sparge water volume (equipment estimates 15.6 L) 14.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 21.9 L) 21
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 16
Going into fermentor 16
Total: 25.5  
Equipment Profile Used: System Default
 
Notes

Testing Mangrove Jack M21 with a low alpha low gravity beer.
I already know how Wyeast 3944 works for this style.

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  • Last Updated: 2016-05-05 06:20 UTC