Two Thumbs ShockTop - Beer Recipe - Brewer's Friend

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Two Thumbs ShockTop

169 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 57.6 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Copied and modified TampaTony's Orange Mohawk
Calories: 169 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Saturday October 1st 2016
1.055
1.013
5.6%
16.8
4.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg American - Pilsner6.5 kg Pilsner 37 1.8 48.4%
6 kg Flaked Wheat6 kg Flaked Wheat 34 2 44.7%
0.30 kg American - Munich - Dark 20L0.3 kg Munich - Dark 20L 33 20 2.2%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 3.7%
132.09 g German - Acidulated Malt132.09 g Acidulated Malt 27 3.4 1%
13.43 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
68 g Hallertau Hersbrucker68 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.77 100%
68 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 each Whirlfloc Fining Boil 15 min.
34.25 g Lemon zest Spice Boil 5 min.
34.25 g Orange zest Spice Boil 5 min.
34.25 g Lime zest Spice Boil 5 min.
34.25 g Crushed Coriander seeds Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 339 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
Dough in at 50 and ramp to 67 over 15 minutes Temperature -- 50 °C 15 min
Rest for 60 minutes Temperature -- 67 °C 60 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 58.89 L. Suggest reducing initial water volume to 45.4 L and adding 13.49 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 50.5 L. Suggest reducing strike water volume to 36.53 L and adding 5.1 L sparge/top-off. 41.6
Strike water volume at mash thickness of 3.1 L/kg 41.6
Mash volume with grains 50.5
Grain absorption losses -13.4
Remaining sparge water volume (equipment estimates 31.6 L) 30.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 58.9 L) 57.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 50
Going into fermentor 50
Total: 71.9  
Equipment Profile Used: System Default
 
Notes

Pitch a 2L starter and ferment for 4 days at 20C. Raise to 22C degrees for 5 days. Package and cold condition for 2-3 weeks.

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  • Last Updated: 2017-06-04 10:18 UTC