Ægir Witbier - Beer Recipe - Brewer's Friend

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Ægir Witbier

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 65 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Øl brygging
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Tuesday November 10th 2015
1.046
1.008
5.0%
18.2
10.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
3.30 kg United Kingdom - Maris Otter Pale3.3 kg Maris Otter Pale 38 8.51 50%
2 kg United Kingdom - Wheat2 kg Wheat 37 3.84 30.3%
0.30 kg German - Munich Light0.3 kg Munich Light 37 14.51 4.5%
0.50 kg United Kingdom - Oat Malt0.5 kg Oat Malt 28 3.84 7.6%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 28 4.11 7.6%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mount Hood20 g Mount Hood Hops Pellet 5.5 Boil 55 min 11.81 50%
10 g Mount Hood10 g Mount Hood Hops Pellet 5.5 Boil 25 min 4.2 25%
10 g Mount Hood10 g Mount Hood Hops Pellet 5.5 Boil 10 min 2.19 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Appelsinskall Flavor Boil 0 min.
15 g Korriander Flavor Boil 0 min.
8 g Lime skall Flavor Boil 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 66 °C 75 min
9 L Sparge -- 78 °C 90 min
Starting Mash Thickness: 3.85 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.9 L/kg 25.4
Mash volume with grains 29.8
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 13.5 L) 10.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 28
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 35.5  
Equipment Profile Used: System Default
 
Notes

Add flavour after boil off at 55min, 5 min wait, then start cooling.
Pitch @ 22C. Keep at 21 (+/- 0,6) for 14 days.

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  • Last Updated: 2015-11-16 15:26 UTC