H&H "Testing the waters..." - Beer Recipe - Brewer's Friend

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H&H "Testing the waters..."

173 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 80% (brew house)
Source: Pete T. & Chris R.
Calories: 173 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Wednesday February 3rd 2016
1.052
1.015
4.9%
16.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb German - Pale Wheat8 lb Pale Wheat 39 1.5 47.1%
8 lb Belgian - Pale Ale8 lb Pale Ale 38 3.4 47.1%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 5.9%
17 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz German Hull Melon2 oz German Hull Melon Hops Pellet 4.1 Boil 60 min 16.56 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz K.I.S.S. muslin bag blend Spice Boil 12 min.
1 oz K.I.S.S muslin bag blend Spice Other 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
72 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Baldwin finest, nothing added.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 qt Pete's new system!! Infusion -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 6.38 25.5  
Mash volume with grains 7.74 30.9  
Grain absorption losses -2.13 -8.5  
Remaining sparge water volume (equipment estimates 7.58 g | 30.3 qt) 8 32  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.58 g | 46.3 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.38 57.5
Equipment Profile Used: System Default
 
Notes

** Each spice bag (addition), contained:
10 g. Sour orange Zest, 9 grams Coriander seed, 4 g.dried Chinese Ginger root, 3g.Cardomom seed, 2g.Chamomile flowers (tea). Had a fun day watching Pete use his new system. R.D.W.H.A.H.B

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  • Last Updated: 2016-02-04 14:46 UTC