tyler second batch experiment - Beer Recipe - Brewer's Friend

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tyler second batch experiment

208 calories 21 g 12 oz
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 2 gallons
Pre Boil Gravity: 1.159 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 208 calories (Per 12oz)
Carbs: 21 g (Per 12oz)
Created: Sunday August 28th 2016
1.063
1.015
6.4%
6.0
28.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb Dry Malt Extract - Dark3 lb Dry Malt Extract - Dark 44 30 41.7%
1 lb Belgian Candi Sugar - Dark (275L)1 lb Belgian Candi Sugar - Dark (275L) 38 275 13.9%
3.20 lb Cane Sugar3.2 lb Cane Sugar 46 0 44.4%
7.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Cascade0.25 oz Cascade Hops Pellet 5.5 Boil 30 min 1.51 12.5%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 30 min 1.24 12.5%
0.25 oz Cascade0.25 oz Cascade Hops Pellet 5.5 Boil 15 min 0.98 12.5%
0.25 oz Willamette0.25 oz Willamette Hops Pellet 4.5 Boil 15 min 0.8 12.5%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 5.5 Aroma 5 min 0.79 25%
0.50 oz Willamette0.5 oz Willamette Hops Pellet 4.5 Aroma 5 min 0.64 25%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
1 tsp gypsum calcium Water Agt Boil 1 hr.
 
Yeast
Danstar - Nottingham Ale Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
77%
Flocculation:
High
Optimum Temp:
57 - 70 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
100 5 35 60 50 265
Quick Water Requirements
Water Gallons  Quarts
Boil water added to kettle (equipment estimates 6.03 g | 24.1 qt) 1.45 5.8  
Volume increase from sugar/extract (early additions) 0.55 2.2  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 2 8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
Total: 1.45 5.8
Equipment Profile Used: System Default
"tyler second batch experiment" Witbier beer recipe by iFoggz. Extract, ABV 6.41%, IBU 5.96, SRM 28.31, Fermentables: (Dry Malt Extract - Dark, Belgian Candi Sugar - Dark (275L), Cane Sugar) Hops: (Cascade, Willamette) Other: (irish moss, gypsum calcium)
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  • Last Updated: 2016-08-28 04:12 UTC