Nidarhall Linda - White IPA - Beer Recipe - Brewer's Friend

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Nidarhall Linda - White IPA

178 calories 17.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Specialty IPA: White IPA
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Sveinung Marvik
Calories: 178 calories (Per 330ml)
Carbs: 17.4 g (Per 330ml)
Created: Monday April 9th 2018
1.058
1.013
5.9%
48.6
3.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.40 kg Belgian - Pilsner2.4 kg Pilsner 37 1.6 46.2%
2.40 kg Belgian - Wheat2.4 kg Wheat 38 1.8 46.2%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 3.8%
0.20 kg Flaked Wheat0.2 kg Flaked Wheat 34 2 3.8%
5.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
12 g Magnum12 g Magnum Hops Pellet 15 Boil 60 min 23.27 11.8%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Whirlpool at 75 °C 20 min 8.19 19.6%
20 g Citra20 g Citra Hops Pellet 11 Whirlpool at 75 °C 15 min 10.48 19.6%
20 g Cascade20 g Cascade Hops Pellet 7 Whirlpool at 75 °C 15 min 6.67 19.6%
10 g Amarillo10 g Amarillo Hops Pellet 8.6 Dry Hop 11 days 9.8%
10 g Cascade10 g Cascade Hops Pellet 7 Dry Hop 11 days 9.8%
10 g Citra10 g Citra Hops Pellet 11 Dry Hop 11 days 9.8%
102 g / $ 0.00
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 375 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 66 °C 60 min
Mash Out -- -- 78 °C 15 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
Mash volume with grains 17.5
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 22 L) 20.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.9 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 21.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 21
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Start fermentation at 18 deg C.
Let rise to 23 deg C towards end of fermentation.

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  • Last Updated: 2018-04-17 06:44 UTC