WITBIER RUBIA NARANJA - Beer Recipe - Brewer's Friend

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WITBIER RUBIA NARANJA

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Wednesday March 28th 2018
1.049
1.011
4.9%
19.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg German - Pale Ale2.3 kg Pale Ale 39 2.3 46.9%
0.20 kg Rolled Oats0.2 kg Rolled Oats 33 2.2 4.1%
2.30 kg Belgian - Wheat2.3 kg Wheat 38 1.8 46.9%
0.10 kg Candi Syrup - Belgian Candi Syrup - Golden (5L)0.1 kg Belgian Candi Syrup - Golden (5L) 32 5 2%
4.90 kg / Gs 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Galena8 g Galena Hops Pellet 13 First Wort 0 min 15.69 44.4%
10 g Hallertau Mittelfruh10 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 30 min 3.95 55.6%
18 g / Gs 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp WIRFLOCK Flavor Boil 10 min.
15 g CORIANDRO Flavor Boil 15 min.
30 g CASCARA DE NARANJA Flavor Boil 15 min.
 
Yeast
Danstar - Munich Classic Wheat Beer Yeast
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 191 B cells required
Gs 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Decoction -- 45 °C 10 min
Decoction -- 55 °C 10 min
Infusion -- 67 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 14.4
Mash volume with grains 17.6
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 18 L) 19.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 26.8 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21
Going into fermentor 21
Total: 34.1  
Equipment Profile Used: System Default
"WITBIER RUBIA NARANJA" Witbier beer recipe by Jorge von GLASENAPP. All Grain, ABV 4.89%, IBU 19.64, SRM 3.94, Fermentables: (Pale Ale, Rolled Oats, Wheat, Belgian Candi Syrup - Golden (5L)) Hops: (Galena, Hallertau Mittelfruh) Other: (WIRFLOCK, CORIANDRO, CASCARA DE NARANJA)
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  • Public: Yup, Shared
  • Last Updated: 2018-03-28 16:26 UTC