La chelita - Beer Recipe - Brewer's Friend

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La chelita

142 calories 15.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23.1 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Agustin
Calories: 142 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Tuesday September 26th 2017
1.046
1.013
4.4%
18.9
4.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 67.4%
450 g Flaked Oats450 g Flaked Oats 33 2.2 10.1%
1 kg United Kingdom - Pale 2-Row1 kg Pale 2-Row 38 2.5 22.5%
4.45 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Pacific Jade0.75 oz Pacific Jade Hops Pellet 13 Aroma 10 min 16.01 75%
0.25 oz Pacific Jade0.25 oz Pacific Jade Hops Pellet 13 Aroma 5 min 2.93 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each mix of orange, tangerine, lemon zest Spice Primary 3 days
15 g Coriander Spice Boil 7 min.
5 g chamomile Tea Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 103 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
witbier
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 17 26 42 70 62
mash ph 5.0 add 5.45ml of phosphoric acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Temperature -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 29.2 L) 28.5
Mash volume with grains (equipment estimates 32.1 L) 31.4
Grain absorption losses -4.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 23.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Volume into fermentor 18
Total: 28.5  
Equipment Profile Used: System Default
 
Notes

Rise temperature every 4 days 1 C finish at 24c.

Use low colour malt

Added the zest of 2 oranges, 2 lemons and 2 tangerines. Dry hop for 3 days.

Temperature pitched at 18c. Ramp up to 26c. After Fermentation finished

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  • Last Updated: 2018-04-08 04:44 UTC