Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6.50 lb | Belgian - Pilsner | 37 | 1.6 | 43.2% | |
6.50 lb | Flaked Wheat | 34 | 2 | 43.2% | |
11 oz | Flaked Oats | 33 | 2.2 | 4.6% | |
11 oz | German - Acidulated Malt | 27 | 3.4 | 4.6% | |
11 oz | Rice Hulls | 0 | 0 | 4.6% | |
241 oz / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1.15 oz | Domestic Hallertau | Pellet | 4.8 | Boil | 85 min | 15.35 | 69.7% | |
0.50 oz | Saaz | Pellet | 4.1 | Boil | 10 min | 1.94 | 30.3% | |
1.65 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
0.70 oz | Coriander Seed | Spice | Boil | 10 min. | |
0.70 oz | Bitter Orange Peel | Spice | Boil | 10 min. | |
9 g | Chalk | Water Agt | Mash | 1 hr. | |
6 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
3 g | Epsom Salt | Water Agt | Mash | 1 hr. | |
7 g | Gypsum | Water Agt | Mash | 1 hr. | |
2 g | Salt | Water Agt | Mash | 1 hr. | |
4 g | Baking Soda | Water Agt | Mash | 1 hr. |
Wyeast - Belgian Witbier 3944 | ||||||||||||||||
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$ 0.00 |
Method: co2 CO2 Level: 2.2 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
15 gallons RO water Gypsom: 6g Epsom Salt: 3g Canning Salt: 2g Calcium Chloride: 6g Chalk: 7g Baking Soda: 2g |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
5 gal | Infusion Strike Temp 164 | Infusion | -- | 151 °F | 60 min |
3 gal | Mash out | Sparge | -- | 170 °F | 15 min |
2.75 gal | 1st sparge | Sparge | -- | 170 °F | 5 min |
2.75 gal | 2nd sparge | -- | 170 °F | 5 min | |
Starting Mash Thickness:
1.33 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.33 qt/lb | 5.01 | 20 |
Mash volume with grains | 6.21 | 24.9 |
Grain absorption losses | -1.88 | -7.5 |
Remaining sparge water volume (equipment estimates 7.31 g | 29.2 qt) | 7.62 | 30.5 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 10.19 g | 40.7 qt) | 10.5 | 42 |
Boil off losses | -2.13 | -8.5 |
Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
Post boil Volume | 8 | 32 |
Going into fermentor | 8 | 32 |
Total: | 12.63 | 50.5 |
Equipment Profile Used: | System Default |