Lampo Bianco - Beer Recipe - Brewer's Friend

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Lampo Bianco

134 calories 13 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 65% (brew house)
Source: American Homebrewers Association
Calories: 134 calories (Per 12oz)
Carbs: 13 g (Per 12oz)
Created: Saturday September 19th 2015
1.041
1.009
4.2%
18.1
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb American - Pale 2-Row4 lb Pale 2-Row 37 1.8 47.1%
4 lb American - Red Wheat4 lb Red Wheat 38 2.5 47.1%
0.50 lb Flaked Oats0.5 lb Flaked Oats 33 2.2 5.9%
8.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Chinook7 g Chinook Hops Pellet 11.9 Boil 60 min 13.57 22.6%
10 g Simcoe10 g Simcoe Hops Pellet 12.9 Boil 10 min 4.57 32.3%
14 g Columbus14 g Columbus Hops Pellet 15 Boil 0 min 45.2%
31 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 oz Coriander Spice Boil 2 min.
0.07 oz Cordamon Whole Pod Spice Boil 2 min.
3 g Dried Ginger Powder Spice Boil 2 min.
46 oz Muscal Grape Juice Concentrate Other Secondary --
 
Yeast
Brewferm - Brewferm Blanche
Amount:
1 Each
Cost:
Attenuation (avg):
78%
Flocculation:
Low
Optimum Temp:
64 - 73 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 68 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Start with 171 degree water Infusion -- 154 °F 60 min
7.9 qt Add boiling water Sparge -- 172 °F 10 min
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 4.25 17  
Mash volume with grains 4.93 19.7  
Grain absorption losses -1.06 -4.3  
Remaining sparge water volume (equipment estimates 3.6 g | 14.4 qt) 3.56 14.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.54 g | 26.2 qt) 6.5 26  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 7.81 31.3
Equipment Profile Used: System Default
 
Notes

At start of mash period:
1) Add 1 gallon boiling water to MLT;
2) 10 minutes later, empty and add 16 qt of 171 degree strike water;
3) wait 10 minutes, at which point water temp should be approximately 166;
4) Add grain and stir in to remove dough balls. Temp should now be at target of 154.

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  • Last Updated: 2016-06-17 22:15 UTC