GERMEN Witbier #004 - Beer Recipe - Brewer's Friend

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GERMEN Witbier #004

141 calories 14.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 57.5 liters
Post Boil Size: 46.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Marlon Prieto
Calories: 141 calories (Per 330ml)
Carbs: 14.3 g (Per 330ml)
URL: http://www.cervejagermen.com.br/004
Created: Friday November 3rd 2017
1.046
1.011
4.7%
19.5
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg United Kingdom - Pilsen5 kg Pilsen 36 3.31 47.6%
5 kg German - Wheat Malt5 kg German - Wheat Malt 37 3.84 47.6%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 3.84 4.8%
10.50 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
100 g Saaz100 g Saaz Hops Pellet 3.5 Boil 60 min 19.45 100%
100 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
60 g Coriander Seed Spice Boil 5 min.
90 g Orange Peel Spice Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 429 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 6       CO2 Level: 4.31 g/l
 
Target Water Profile
Balanced Profile
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
35.5 L Saccharification Rest Infusion -- 50 °C 30 min
35.5 L Infusion -- 63 °C 50 min
35.5 L Infusion -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.7 L. Suggest reducing initial water volume to 45.4 L and adding 7.3 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 31.5
Mash volume with grains (equipment estimates 34.9 L) 38.4
Grain absorption losses -10.5
Remaining sparge water volume (equipment estimates 32.6 L) 37.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.7 L) 57.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 46.5
Top off amount 3.5
Going into fermentor 50
Total: 68.9  
Equipment Profile Used: System Default
 
Notes

Mash:

  • Água 35,5L; Ph em 5.3
  • 60" em 67°
  • Sparge 45L; Ph em 5.3

    Fervura 60" (hopbag):
  • 60" com 100g Saaz
  • 05" com 90g casca laranja e 20g coentro em pó

    Fermentação:
  • Primária: 18° por 5 dias
  • Secundaria: 21° por 03 dias

    Maturação / Clarificação:
  • Maturar a 15° por 12 dias, baixar para 05° por 2 dias.

    Carbonatação:
  • Primming: 6 g/L (300g para 50L)
  • Carbonatar por 07 dias
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  • Public: Yup, Shared
  • Last Updated: 2020-01-17 20:58 UTC