Cópia da Hoeegarden - Beer Recipe - Brewer's Friend

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Cópia da Hoeegarden

120 calories 9.9 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 12 liters (ending kettle volume)
Pre Boil Size: 17 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Efficiency: 46% (ending kettle)
Source: Gustavo Marsan
Calories: 120 calories (Per 330ml)
Carbs: 9.9 g (Per 330ml)
Created: Friday April 20th 2018
1.040
1.006
4.5%
37.6
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg German - Pilsner2 kg Pilsner 38 1.6 58.8%
1 kg German - Wheat Malt1 kg Wheat Malt 37 2 29.4%
0.40 kg Flaked Oats0.4 kg Flaked Oats 33 2.2 11.8%
3.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Sladek30 g Sladek Hops Pellet 5 Boil 50 min 36.59 60%
20 g East Kent Goldings20 g East Kent Goldings Hops Pellet 4.5 Boil 1 min 1 40%
50 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.8 L -- -- 68 °C --
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 6.8
Mash volume with grains 9
Grain absorption losses -3.4
Remaining sparge water volume 14.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 17
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 11.1 L) 12
Estimated amount in fermentor 12
Total: 21.3  
Equipment Profile Used: System Default
"Cópia da Hoeegarden" Witbier beer recipe by Gustavo Marsan. All Grain, ABV 4.5%, IBU 37.59, SRM 4.01, Fermentables: (Pilsner, Wheat Malt, Flaked Oats) Hops: (Sladek, East Kent Goldings)
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  • Public: Yup, Shared
  • Last Updated: 2018-06-01 20:04 UTC