coriander, ginger extract WIT - Beer Recipe - Brewer's Friend

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coriander, ginger extract WIT

175 calories 17.9 g 12 oz
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (ending kettle volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 175 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)
Created: Tuesday January 13th 2015
1.053
1.013
5.3%
18.6
5.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 lb Liquid Malt Extract - Munich2 lb Liquid Malt Extract - Munich 35 8 24.7%
5 lb Dry Malt Extract - Wheat5 lb Dry Malt Extract - Wheat 42 3 61.7%
7 lbs / 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
1.10 lb Flaked Oats1.1 lb Flaked Oats 33 2.2 13.6%
0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz B. C. Goldings1 oz B. C. Goldings Hops Leaf/Whole 5.5 Boil 60 min 18.6 100%
1 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz coriander Spice Boil 5 min.
0.75 oz Orange Peel, Bitter Spice Boil 5 min.
0.50 oz Ginger Spice Boil 10 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Beaverton - JWC
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 2 9 5 12 29
Quick Water Requirements
Water Gallons  Quarts
Water added to kettle 6.58 26.3  
Grain absorption losses (steep / mash) -0.14 -0.6  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 7.04 g | 28.2 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil volume (equipment estimates 5.46 g | 21.9 qt) 5.5 22  
Estimated amount in fermentor 5.5 22  
Total: 6.58 26.3
Equipment Profile Used: System Default
 
Notes

Step by Step

In this extract recipe, the oats are not going to provide any sugars for fermentation so the amount of malt extract is greater than the other recipes. Place the oats loosely in a grain bag. Since the oats will swell, avoid packing them too tightly in the bag. Use more bags if needed. Steep the bag in 2 gallons (~8 L) of 170 °F (77 °C) water for about 30 minutes. Lift the grain bag out of the steeping liquid and rinse with warm water. Allow the bags to drip into the kettle for a few minutes while you add the malt extract. Since this is only oats, squeeze the bags to extract the liquid. Add enough water to the steeping liquor and malt extract to make a pre-boil volume of 5.9 gallons (22 L) and a gravity of 1.043 (10.6 °P). Stir thoroughly to help dissolve the extract and bring to a boil.

Once the wort is boiling, add the bittering hops. The total wort boil time is one hour after adding the bittering hops. Chill the wort rapidly to 68 °F (20 °C), pitch the yeast and aerate thoroughly. Follow the fermentation and packaging instructions for the all-grain version.

Begin fermentation at 68 °F (20 °C) slowly raising temperature to 72 °F (22 °C) by the last one-third of fermentation.

Instructions provided from: https://byo.com/stories/item/1647-witbier-style-profile

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  • Public: Yup, Shared
  • Last Updated: 2015-01-13 01:49 UTC