Dinant Wheat - Mosaic variant - Beer Recipe - Brewer's Friend

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Dinant Wheat - Mosaic variant

169 calories 14 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 169 calories (Per 12oz)
Carbs: 14 g (Per 12oz)
Created: Friday September 8th 2017
1.052
1.008
5.7%
21.3
13.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pale Ale4 lb Pale Ale 38 3.4 45.7%
3 lb American - White Wheat3 lb White Wheat 40 2.8 34.3%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 11.4%
0.25 lb Soft Candi Sugar - Brown0.25 lb Soft Candi Sugar - Brown 38 60 2.9%
0.50 lb Candi Syrup - Belgian Candi Syrup - D-1800.5 lb Belgian Candi Syrup - D-180 32 180 5.7%
8.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.4 Boil 60 min 5.94 33.3%
0.50 oz Mosaic0.5 oz Mosaic Hops Pellet 11.3 Boil 20 min 13.16 33.3%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 3.4 Boil 10 min 2.16 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast Yeast Nutrient Other Boil 10 min.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low
Optimum Temp:
63 - 76 °F
Starter:
Yes
Fermentation Temp:
80 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature -- 109 °F 20 min
Temperature -- 122 °F 20 min
Temperature -- 148 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 2.5 10  
Mash volume with grains 3.14 12.6  
Grain absorption losses -1 -4  
Remaining sparge water volume (equipment estimates 5.74 g | 23 qt) 6.19 24.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.06 0.3  
Pre boil volume (equipment estimates 7.06 g | 28.2 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.69 34.7
Equipment Profile Used: System Default
"Dinant Wheat - Mosaic variant" Witbier beer recipe by Tusconn. All Grain, ABV 5.72%, IBU 21.26, SRM 12.99, Fermentables: (Pale Ale, White Wheat, Flaked Wheat, Soft Candi Sugar - Brown, Belgian Candi Syrup - D-180) Hops: (Saaz, Mosaic) Other: (Wyeast Yeast Nutrient)
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  • Last Updated: 2017-09-08 21:55 UTC