Zabardast - Beer Recipe - Brewer's Friend

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Zabardast

123 calories 14.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 19.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 123 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)
Created: Monday October 24th 2016
1.040
1.012
3.7%
11.1
3.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1,972 g Belgian - Wheat1972 g Wheat 38 1.8 46.8%
1,845 g Belgian - Pilsner1845 g Pilsner 37 1.6 43.8%
400 g Flaked Oats400 g Flaked Oats 33 2.2 9.5%
4,217 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saaz15 g Saaz Hops Pellet 3.5 Boil 90 min 8.91 57.7%
11 g Saaz11 g Saaz Hops Pellet 3.5 Boil 10 min 2.22 42.3%
26 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
28 g Orange Flavor Boil 15 min.
14 g Coriender Spice Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 63 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.65 L Decoction -- 67 °C 80 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 12.7
Mash volume with grains 15.4
Grain absorption losses -4.2
Remaining sparge water volume (equipment estimates 19.1 L) 12
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.7 L) 19.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 24.6  
Equipment Profile Used: System Default
"Zabardast" Witbier beer recipe by Ashishsaurabh. All Grain, ABV 3.72%, IBU 11.13, SRM 3.47, Fermentables: (Wheat, Pilsner, Flaked Oats) Hops: (Saaz) Other: (Orange, Coriender)
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  • Public: Yup, Shared
  • Last Updated: 2016-10-24 16:33 UTC