Kaffir Wit - Beer Recipe - Brewer's Friend

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Kaffir Wit

123 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 40% (brew house)
Source: Gustavo Marsan + Fabiana Medina
Calories: 123 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Tuesday January 20th 2015
1.040
1.012
3.7%
21.0
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 58.3%
2.30 kg Belgian - Unmalted Wheat2.3 kg Unmalted Wheat 36 2 38.3%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 3.3%
6 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Bobek10 g Bobek Hops Pellet 5.5 First Wort 0 min 5.42 47.6%
6 g Magnum6 g Magnum Hops Pellet 15 Boil 60 min 14.65 28.6%
5 g Liberty5 g Liberty Hops Pellet 4 Boil 7 min 0.87 23.8%
21 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 65 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 18
Mash volume with grains 22
Grain absorption losses -6
Remaining sparge water volume (equipment estimates 16.1 L) 12.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.2 L) 24
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18.5
Going into fermentor 18.5
Total: 30.9  
Equipment Profile Used: System Default
 
Notes

5g de folhas de limão kaffir para 23 litros de cerveja (na outra receita, o cara usou 15g e achou demais)..........5min
Capim-limão..........5min
Gengibre..........5min

Opcional: 8g de Sementes de Coentro......5min (1,5g/litro é ideal pra qq coisa em qq receita)



Fermentar a 15-18 graus
Aerar, mas não precisa de starter

Rampas

As rampas de mosturação foram:

20 mins a 42C no fundo da panela
15 mins a 53C no fundo da panela
50 mins a 63C
10 mins a 76C


Para o sabor de cravo:

Fazer uma parada na temperatura do ácido ferúlico durante a mosturação ajuda a criar mais precursores do aroma de cravo também.

Parada de 45 ºC para ativar o ácido ferúlico que vai dar origem ao sabor de cravo (fenólico)

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  • Last Updated: 2015-03-04 14:14 UTC