Hitachino's Nest - Beer Recipe - Brewer's Friend

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Hitachino's Nest

171 calories 17 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BigIslandBrewer
Rating:
5.00 (3 Reviews)

Calories: 171 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Thursday June 2nd 2016
1.052
1.012
5.3%
16.8
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb American - Pilsner7 lb Pilsner 37 1.8 61.5%
3 lb American - White Wheat3 lb White Wheat 40 2.8 26.4%
6 oz Flaked Wheat6 oz Flaked Wheat 34 2 3.3%
1 lb Belgian Candi Sugar - Clear/Blond (0L)1 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 8.8%
11.37 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Perle0.5 oz Perle Hops Pellet 8.2 Boil 60 min 13.5 25%
0.50 oz Styrian Goldings0.5 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 3.28 25%
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 0 min 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp nutmeg Flavor Boil 15 min.
0.50 tsp coriander Flavor Boil 12 min.
0.50 oz sweet orange peel Flavor Boil 12 min.
0.50 tsp nutmeg Spice Boil 2 min.
0.50 tsp coriander Spice Boil 2 min.
0.50 oz sweet orange peel Flavor Boil 2 min.
1 qt Orange Juice Flavor Primary 0 min.
1 tsp gelatin Fining Kegging 0 min.
1 oz whirfloc Fining Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 25 psi for 25 hours       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
4 gal sparge grains @ 170 with 5 gallons Sparge -- 150 °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 3.89 15.6  
Mash volume with grains 4.72 18.9  
Grain absorption losses -1.3 -5.2  
Remaining sparge water volume (equipment estimates 4.65 g | 18.6 qt) 5.16 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.99 g | 28 qt) 7.5 30  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.05 36.2
Equipment Profile Used: System Default
 
Notes

This brew has taken me ages to replicate. Tried multiple versions. Don't bother with a partial mash or extract. They discolor the beer and take away from the crispness of the all grain version. Brewed this 3 times now and pretty much always have it on draft. Everyone's favorite, every time.

Belgian Candi sugar should be a late addition (15 min remaining) and OJ should added at flameout.

Best to use fresh nutmeg and coriander if you can find them. I buy them whole and then crush them with a rolling pin just before adding to the boil.

Ferment for 14 days at a constant 70 degrees if possible.
Cold crash for 3 days then rack to keg, and force carb at 2.2 volumes

If you want the traditional cloudiness of a wit to drop out, add gelatin before crashing.

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  • Last Updated: 2019-09-01 02:01 UTC