Blanche Orange Coriandre II - Beer Recipe - Brewer's Friend

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Blanche Orange Coriandre II

141 calories 14.3 g 330 ml
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Beer Stats
Method: Extract
Style: American Wheat Beer
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
Created: Friday April 24th 2015
1.046
1.011
4.6%
21.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg Dry Malt Extract - Pilsen1 kg Dry Malt Extract - Pilsen 42 2 32.7%
1.05 kg Dry Malt Extract - Wheat1.05 kg Dry Malt Extract - Wheat 42 3 34.4%
0.20 kg Honey0.2 kg Honey 42 2 6.5%
2.25 kg / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.16 kg Flaked Oats0.155 kg Flaked Oats 33 2.2 5.1%
0.20 kg American - Carapils (Dextrine Malt)0.201 kg Carapils (Dextrine Malt) 33 1.8 6.6%
0.20 kg American - White Wheat0.2 kg White Wheat 40 2.8 6.5%
0.25 kg United Kingdom - Maris Otter Pale0.25 kg Maris Otter Pale 38 3.75 8.2%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18 g Hallertau Hersbrucker18 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 10.55 26.9%
29 g Goldings29 g Goldings Hops Pellet 3.9 Boil 15 min 8.22 43.3%
20 g Hallertau Hersbrucker20 g Hallertau Hersbrucker Hops Pellet 4 Boil 5 min 2.34 29.9%
67 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g orange peel Herb Boil 15 min.
75 g Ginger Spice Boil 15 min.
20 g Coriandre herbe Herb Secondary 21 days
25 g orange peel Flavor Secondary 21 days
75 g Ginger Spice Secondary 21 days
11 g Graine coriandre Spice Boil 15 min.
0.25 tsp Irish moss Fining Boil 10 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 24.4 L) 21.3
Mash volume with grains (equipment estimates 24.4 L) 21.9
Grain absorption losses (steeping) -0.8
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 25 L) 22
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume 19
Going into fermentor 19
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 21.3  
Equipment Profile Used: System Default
 
Notes

Ale Yeast
Wyeast and White Labs both offer an Irish ale yeast — 1084 and WLP004, repectively — and these are popular choices for dry stouts. However, many English ale strains will do a good job in a dry stout, especially if they are relatively highly attenuative. Likewise, a “neutral” American strain — including the very popular strain available as Wyeast 1056, White Labs WLP001 or Safale US-05 — is also a good choice. If the yeast has enough character on its own to distract from the roast character, then it’s not appropriate.

Keep in mind that, although dry stouts are meant to be dry, they don’t have to be bone dry. You do not need to shy away from your favorite English ale yeast if it is only moderately attenuative. Dry stouts start at fairly low original gravities (OGs), so you can reach an appropriately low final gravity, even if your yeast strain is not among the highest attenuators.

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  • Last Updated: 2017-08-04 00:13 UTC