Batch #5 Wit Jul speidel 50 - Beer Recipe - Brewer's Friend

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Batch #5 Wit Jul speidel 50

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 80 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 55 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Wednesday September 16th 2015
1.055
1.013
5.5%
31.2
30.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.28 kg American - Pale 2-Row4.28 kg Pale 2-Row 37 1.8 34.5%
3.43 kg American - Wheat3.43 kg Wheat 38 1.8 27.6%
1.90 kg American - Caramel / Crystal 150L1.9 kg Caramel / Crystal 150L 33 150 15.3%
1.72 kg Flaked Wheat1.72 kg Flaked Wheat 34 2 13.8%
0.33 kg American - Dark Chocolate0.33 kg Dark Chocolate 29 420 2.7%
0.76 kg Belgian Candi Sugar - Amber/Brown0.76 kg Belgian Candi Sugar - Amber/Brown 38 60 6.1%
12.42 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
70 g Cascade70 g Cascade Hops Pellet 6.7 Boil 70 min 24.54 40.1%
47.50 g Cascade47.5 g Cascade Hops Pellet 6.7 Boil 10 min 5.85 27.2%
57 g Cascade57 g Cascade Hops Pellet 6.7 Boil 1 min 0.83 32.7%
174.50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
75 g Fresh orange peel Spice Boil 1 min.
38 g Coriander seeds Spice Boil 1 min.
13.33 g Cloves Spice Boil 1 min.
28.50 g Cinnamon stick Spice Boil 1 min.
9.50 g Star anise Spice Boil 1 min.
1.67 tsp Irish moss Herb Boil 15 min.
1.67 tsp Yeast nutrient Fining Boil 15 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 339 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
41.7 L Infusion -- 66 °C 90 min
38.3 L Sparge -- 75 °C 15 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.47 L. Suggest reducing initial water volume to 45.4 L and adding 13.07 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 35
Mash volume with grains 42.7
Grain absorption losses -11.7
Remaining sparge water volume (equipment estimates 35.5 L) 32.1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 58.5 L) 55
Boil off losses -7.6
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 50
Going into fermentor 50
Total: 67  
Equipment Profile Used: System Default
 
Notes

Krydder i humlepose, tas ut etter nedkjøling.
Kandissukkeret tilsettes 10 min før kokeslutt.
Unngå det hvite fra appelsinen.

Strike Water Temperature: 72° C
Sparge Water Temperature: 76.4° C

Gjæring/primærgjæring 7 dager ved 20 grader
Modning/sekundærgjæring 14 dager ved 15-20 grader
Lagring 27 dager ved 10 grader

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  • Last Updated: 2017-11-11 12:46 UTC