Double or Wits - Beer Recipe - Brewer's Friend

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Double or Wits

247 calories 22.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cask Ale Brewing Co.
Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)
Created: Saturday April 8th 2017
1.075
1.015
7.8%
27.1
5.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb German - Pilsner7.5 lb Pilsner 38 1.6 47.2%
6 lb Flaked Wheat6 lb Flaked Wheat 34 2 37.8%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 6.3%
1 lb Rice Hulls1 lb Rice Hulls 0 0 6.3%
6 oz German - Melanoidin6 oz Melanoidin 37 25 2.4%
15.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Leaf/Whole 3.7 Boil 60 min 12.38 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Leaf/Whole 4.4 Boil 60 min 14.72 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sweet orange peel Spice Boil 15 min.
0.50 oz Corriander seeds (crushed) Spice Boil 5 min.
5 each Chamomile tea bags Spice Boil 5 min.
1 g paradise Seeds Spice Boil 5 min.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 344 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sucorse       Amount: 1.2 oz/gal       CO2 Level: 3 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
24 qt Infusion -- 122 °F 15 min
8 qt Infusion -- 154 °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 5.95 23.8  
Mash volume with grains 7.22 28.9  
Grain absorption losses -1.98 -7.9  
Remaining sparge water volume (equipment estimates 3.61 g | 14.4 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 9.23 36.9
Equipment Profile Used: System Default
 
Notes

Starter: 1.25 L at 1.040 (5 oz DME) = 378 billion cells.
Didn't bother with fining since its a cloudy/hazy style.
Loki yeast used but not on list so used whiteout (Witbier style).
Ferment at 68F for first 2/3 of fermentation. Raise to 72 for last 1/3.

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  • Last Updated: 2017-04-08 17:21 UTC