Peewit - Beer Recipe - Brewer's Friend

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Peewit

159 calories 15.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 70 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 12 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Efficiency: 68% (brew house)
Source: RVB
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Friday August 11th 2017
1.052
1.011
5.4%
14.9
8.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
600 g Brewgenie - BG Pilsener/Lager Malt600 g BG Pilsener/Lager Malt 38 3.04 30%
500 g United Kingdom - Maris Otter Pale500 g Maris Otter Pale 38 8.51 25%
500 g Brewgenie - BG Wheat Malt500 g BG Wheat Malt 36 4.11 25%
400 g Flaked Oats400 g Flaked Oats 33 4.37 20%
2,000 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
9 g Saaz9 g Saaz Hops Pellet 4.4 Boil 70 min 14.91 100%
9 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp irish moss Fining Boil 15 min.
8 g orange zest Flavor Boil 10 min.
8 g crushed coriander seeds Spice Boil 10 min.
 
Yeast
- -
Amount:
1 Each
Cost:
Attenuation (custom):
77%
Flocculation:
Med
Optimum Temp:
19 - 22 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
Bulldog B49 Bavarian Wheatbeer
Amount:
1 Each
Cost:
Attenuation (avg):
0%
Flocculation:
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 36 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
userwaterprofile-10640
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Infusion -- 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 17.6 L) 14.9
Mash volume with grains (equipment estimates 18.9 L) 16.2
Grain absorption losses -2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 14.7 L) 12
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 8
Volume into fermentor 8
Total: 14.9  
Equipment Profile Used: System Default
 
Notes

Batch 7.1
Used "Triple sec essence" (50ml) rather than orange peel as an experiment. Probably need to crack coriander seeds more thoroughly.

Fermented 11 days, FG only went to 1.10 not 1.005 and slight hints of 'cidery' smells as I bottled it (acetaldehyde?).

Possibly needed longer fermenting time and/or lower ferm. temp

Will go for long condition at room temp and in fridge to try and fix.

Planning for 2nd brew, revamped recipe quite a bit. Changed grist mix and further research suggests the ZEST of 1-2 oranges (ensure no pith) and well crushed coriander seeds.

Last Updated and Sharing
 
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  • Last Updated: 2018-08-13 06:13 UTC