Citrus Orange Wit (Don't Use This) - Beer Recipe - Brewer's Friend

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Citrus Orange Wit (Don't Use This)

148 calories 14.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 2.8 gallons (fermentor volume)
Pre Boil Size: 4.2 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Source: David Heath
Calories: 148 calories (Per 12oz)
Carbs: 14.4 g (Per 12oz)
URL: https://www.youtube.com/watch?v=w3aEYw6enk4
Created: Wednesday March 21st 2018
1.045
1.010
4.6%
14.1
10.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.25 lb German - Pale Wheat2.25 lb Pale Wheat 39 2.51 50%
0.75 lb American - Munich - Light 10L0.75 lb Munich - Light 10L 33 25.19 16.7%
0.75 lb German - Vienna0.75 lb Vienna 37 9.18 16.7%
0.75 lb United Kingdom - Maris Otter Pale0.75 lb Maris Otter Pale 38 8.51 16.7%
4.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Hallertau Blanc12 g Hallertau Blanc Hops Pellet 4.1 Boil 60 min 14.08 100%
12 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Lemon Grass Herb Boil 5 min.
10 g Orange Peel, Bitter Spice Boil 5 min.
10 g Orange Peel, Sweet Spice Boil 5 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
0.50 each Whirlfloc Water Agt Boil 10 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 42 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
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt 1.25 qt per pound Infusion -- 154 °F 60 min
5 qt Mash Out Fly Sparge -- 172 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.13 g | 20.5 qt) 5.01 20.1  
Mash volume with grains (equipment estimates 5.49 g | 22 qt) 5.37 21.5  
Grain absorption losses -0.56 -2.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.32 g | 17.3 qt) 4.2 16.8  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume 2.8 11.2  
Volume into fermentor 2.8 11.2  
Total: 5.01 20.1
Equipment Profile Used: System Default
 
Notes

Boil Time: 60 min
Mash in: 154 Deg f
Mash out: 167 Deg f
Equipment: My Equipment Efficiency: 75.00 %
Est Original Gravity: 1.045 SG
Est Final Gravity: 1.011 SG
Estimated Alcohol by Vol: 4.5 %
Bitterness: 14.1 IBUs
Est Color: 10.4 EBC

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  • Last Updated: 2019-05-06 02:11 UTC