2017-12 Sarcasm Wit Bier - Beer Recipe - Brewer's Friend

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2017-12 Sarcasm Wit Bier

157 calories 16.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (ending kettle volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Beer and Brewer?
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Sunday November 26th 2017
1.051
1.013
5.0%
13.6
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg New Zealand - Pilsner Malt2.5 kg Pilsner Malt 37.3 1.93 47.2%
2.50 kg German - Pale Wheat2.5 kg Pale Wheat 39 1.5 47.2%
0.15 kg New Zealand - Munich Malt0.15 kg Munich Malt 36.8 7.87 2.8%
0.15 kg Rolled Oats0.15 kg Rolled Oats 33 2.2 2.8%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Motueka15 g Motueka Hops Pellet 7 Boil 90 min 13.58 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
14 g coriander seed Spice Boil 5 min.
50 g Orange zest Herb Boil 5 min.
50 ml Orange Juice Flavor Boil 5 min.
5 g calcium chloride Water Agt Mash --
6 g yeast nutrient Other Boil 10 min.
4 g Gypsum Water Agt Mash --
1 tbsp 5.2 Mash stabiliser Water Agt Mash --
0.50 each whirlfloc Fining Boil 10 min.
 
Yeast
Wyeast - Forbidden Fruit 3463
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Low
Optimum Temp:
17 - 24 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 218 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
5g CaCl and 4g CaSo across mash and sparge water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Mash Temperature -- 67 °C 75 min
Mash out Temperature -- 75 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.3
Mash volume with grains 17.8
Grain absorption losses -5.3
Remaining sparge water volume 21.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.6 L) 29.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume (equipment estimates 20.9 L) 23
Estimated amount in fermentor 23
Total: 35.7  
Equipment Profile Used: System Default
 
Notes

17.8l Mash, 16l sparge 90min boil

Cracked coriander seeds at 10 mins
At flameout, add zest and juice of two oranges
Ferment at 18º - not above 20º or will get cloves and bananas

https://byo.com/bock/item/1647-witbier-style-profile

2L starter

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  • Last Updated: 2017-11-26 06:05 UTC