Wildfire Orange - Beer Recipe - Brewer's Friend

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Wildfire Orange

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cass Palmer
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Wednesday January 20th 2016
1.052
1.013
5.2%
16.8
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 58.3%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 33.3%
0.25 lb American - Munich - Dark 20L0.25 lb Munich - Dark 20L 33 20 2.1%
0.50 lb Rice Hulls0.5 lb Rice Hulls 0 0 4.2%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2.1%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.79 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
0.50 oz Lemon Zest Spice Boil 5 min.
0.50 oz Orange Zest Spice Boil 5 min.
0.50 oz Lime Zest Spice Boil 5 min.
0.50 oz Crushed Coriander Spice Boil 5 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 134 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light Colored and Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 10 70 90 0
Use RO water and add 2.5 tsp gypsum and 2 tsp calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4.18 gal Rest until temp drops below 152. Temperature -- 152 °F 60 min
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.9 15.6  
Mash volume with grains 4.86 19.4  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 5.64 g | 22.6 qt) 5.35 21.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.2 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.25 37
Equipment Profile Used: System Default
 
Notes

Pitch a 2L starter and ferment for 4 days at 68. Raise to 72 degrees for 5 days. Package and cold condition for 2-3 weeks.

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  • Last Updated: 2016-07-01 14:26 UTC