Witbier from Bkk - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Witbier from Bkk

171 calories 17.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 26 liters
Pre Boil Gravity: 10.1 °P (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 171 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created: Saturday May 23rd 2015
13.7 °P
3.4 °P
5.5%
16.9
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.84 kg German - Wheat Malt0.838 kg Wheat Malt 37 2 19.1%
1.36 kg German - Pilsner1.36 kg Pilsner 38 1.6 30.9%
1.20 kg Flaked Wheat1.2 kg Flaked Wheat 34 2 27.3%
0.60 kg Flaked Rye0.6 kg Flaked Rye 36 2.8 13.6%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 9.1%
4.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Cascade20 g Cascade Hops Leaf/Whole 6.7 Mash 0 min 3.53 50%
20 g Lemon Drop20 g Lemon Drop Hops Pellet 4.6 Boil 60 min 13.37 50%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Sweet Orange peel (dried) Spice Boil 3 min.
30 g Sweet Orange zest (fresh) Spice Boil 3 min.
0.50 tsp Cumin Spice Boil 3 min.
1 tbsp Dried galangal Spice Boil 3 min.
10 g Indian coriander Spice Boil 3 min.
1 tbsp dried lemongrass Spice Boil 3 min.
8 each Kaffir lime leaves Herb Boil 3 min.
10 each Lemon verbena leaves Herb Boil 3 min.
 
Yeast
Wyeast - Belgian Abby Ale II 1762
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Medium
Optimum Temp:
18 - 24 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 195 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced white colored based on RO
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
63 2 1 51 55 20
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 54 °C 15 min
Temperature -- 67 °C 60 min
Temperature -- 72 °C 30 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 15.4
Mash volume with grains 18.2
Grain absorption losses -4.4
Hops absorption losses (mash) -0.1
Remaining sparge water volume (equipment estimates 14.8 L) 16
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 24.8 L) 26
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 19
Going into fermentor 19
Total: 31.4  
Equipment Profile Used: System Default
"Witbier from Bkk" Witbier beer recipe by SzamanBoo. All Grain, ABV 5.54%, IBU 16.89, SRM 3.78, Fermentables: (Wheat Malt, Pilsner, Flaked Wheat, Flaked Rye, Flaked Oats) Hops: (Cascade, Lemon Drop) Other: (Sweet Orange peel (dried) , Sweet Orange zest (fresh) , Cumin, Dried galangal , Indian coriander , dried lemongrass, Kaffir lime leaves , Lemon verbena leaves)
Last Updated and Sharing
 
1,122
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-05-24 18:52 UTC