Kronenbourg 1664 Blanc klone - Beer Recipe - Brewer's Friend

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Kronenbourg 1664 Blanc klone

159 calories 15.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JL Brygghus
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)
Created: Sunday April 23rd 2017
1.052
1.012
5.2%
18.5
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 50%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 40%
0.20 kg Cane Sugar0.2 kg Cane Sugar 46 0 4%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 6%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 2.3 Boil 60 min 13.72 41.7%
30 g Saaz30 g Saaz Hops Pellet 2.3 Boil 15 min 4.08 25%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 1 min 0.72 16.7%
20 g Cascade20 g Cascade Hops Pellet 9.2 Dry Hop 7 days 16.7%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Appelsinskall, fersk Flavor Boil 15 min.
4 g Korianderfrø Spice Boil 15 min.
10 g Sitronskall, fersk Flavor Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
800 g Aprikospurè Flavor Secondary 7 days
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 296 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       Amount: 8      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 65 °C 80 min
25 L Infusion -- 72 °C 15 min
4 L Fly Sparge -- 76 °C 5 min
Starting Mash Thickness: 5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 24
Mash volume with grains 27.2
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 13.6 L) 10.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 32.1 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Jeg har brukt fersk aprikos som ble hakket i biter, kokt og most til purè.
Denne ble så fryst, tilsettes etter stormgjæring.

Synes 800g gir en balansert smal av aprikos. Om man ønsker å komme enda nærmere originalen kan man øke til ca 1000g purè.

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  • Last Updated: 2018-05-30 20:24 UTC