XBEER WITBIER - HOEGAARDEN - Beer Recipe - Brewer's Friend

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XBEER WITBIER - HOEGAARDEN

153 calories 14.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 40 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: XBEER CERVEJARIA
Calories: 153 calories (Per 330ml)
Carbs: 14.8 g (Per 330ml)
Created: Tuesday January 19th 2016
1.050
1.011
5.1%
19.2
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 43.1%
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 32.4%
2 kg Flaked Wheat2 kg Flaked Wheat 34 2 21.6%
0.27 kg Flaked Oats0.27 kg Flaked Oats 33 2.2 2.9%
9.27 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 4 Boil 60 min 7.79 25%
28 g Saaz28 g Saaz Hops Pellet 4 Boil 30 min 5.99 25%
28 g Hallertau Mittelfruh28 g Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 3.87 25%
28 g Saaz28 g Saaz Hops Pellet 4 Boil 5 min 1.55 25%
112 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Fresh Citrus Zest Fining Boil 5 min.
40 g Crushed Coriander Seed Fining Boil 5 min.
3 g Dry Chamomile Flowers Fining Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 372 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
- iNICIAR A FERMENTAÇAO EM 20 GRAUS E SUBIR GRADUALMENTE PARA 22 GRAUS NA ULTIMA TERÇA PARTE DA ATENUAÇAO.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Temperature -- 50 °C 30 min
50 L Temperature -- 65.5 °C 60 min
50 L Temperature -- 75 °C 15 min
Starting Mash Thickness: 4.2 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49.11 L. Suggest reducing initial water volume to 45.4 L and adding 3.71 L sparge/top-off.  
Strike water volume at mash thickness of 4.2 L/kg 38.9
Mash volume with grains 45.1
Grain absorption losses -9.3
Remaining sparge water volume (equipment estimates 20.3 L) 21.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49.1 L) 50
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil Volume 40
Going into fermentor 40
Total: 60.2  
Equipment Profile Used: System Default
 
Notes

FERMENTATTION STARTING 20/22 CELSIUS DEGREES

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  • Last Updated: 2017-11-12 10:40 UTC