Wildfire Orange 10 - Beer Recipe - Brewer's Friend

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Wildfire Orange 10

155 calories 16.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cass Palmer
Calories: 155 calories (Per 12oz)
Carbs: 16.3 g (Per 12oz)
Created: Friday July 1st 2016
1.047
1.012
4.6%
16.8
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12.73 lb American - Pilsner12.73 lb Pilsner 37 1.8 65.1%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 25.6%
0.45 lb American - Munich - Dark 20L0.45 lb Munich - Dark 20L 33 20 2.3%
0.91 lb Rice Hulls0.91 lb Rice Hulls 0 0 4.7%
0.45 lb German - Acidulated Malt0.45 lb Acidulated Malt 27 3.4 2.3%
19.54 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.82 oz Hallertau Hersbrucker1.82 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.81 100%
1.82 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.82 each Whirlfloc Fining Boil 15 min.
0.91 oz Lemon Zest Spice Boil 5 min.
0.91 oz Orange Zest Spice Boil 5 min.
0.91 oz Lime Zest Spice Boil 5 min.
0.91 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) 221 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
7.6 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
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.32 gal (49.27 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.32 gal (1.27 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 6.35 25.4  
Mash volume with grains 7.91 31.7  
Grain absorption losses -2.44 -9.8  
Remaining sparge water volume (equipment estimates 8.66 g | 34.6 qt) 8.34 33.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.32 g | 49.3 qt) 12 48  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 10 40  
Going into fermentor 10 40  
Total: 14.69 58.8
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: 2018-01-18 17:36 UTC