Orange Witbier - Beer Recipe - Brewer's Friend

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Orange Witbier

179 calories 18.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 4 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO
Calories: 179 calories (Per 12oz)
Carbs: 18.9 g (Per 12oz)
Created: Saturday May 12th 2018
1.054
1.014
5.3%
25.7
5.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Pilsner2.5 lb Pilsner 38 1.6 46.4%
2.50 lb Flaked Wheat2.5 lb Flaked Wheat 34 2 46.4%
4 oz Flaked Oats4 oz Flaked Oats 33 2.2 4.6%
2 oz German - Melanoidin2 oz Melanoidin 37 25 2.3%
0.25 oz American - Roasted Barley0.25 oz Roasted Barley 33 300 0.3%
86.25 oz / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3.50 g Hallertau Blanc3.5 g Hallertau Blanc Hops Pellet 10 Boil 60 min 10.85 50%
3.50 g German Magnum3.5 g German Magnum Hops Pellet 13.7 Boil 60 min 14.87 50%
7 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Sweet Orange Peel Flavor Boil 5 min.
0.35 oz Crushed Coriander Seed Flavor Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
1 (M cells / ml / ° P) 126 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Using RO Water, .2g Calcium Carbonate
.47g Baking Soda
.15g Gypsum
.2g Calcium Chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7 qt Strike Water Infusion -- 185 °F 90 min
7 qt Mash Temperature -- 150 °F 90 min
50 qt Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.68 g | 22.7 qt) 4.92 19.7  
Mash volume with grains (equipment estimates 6.11 g | 24.5 qt) 5.36 21.4  
Grain absorption losses -0.67 -2.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.76 g | 19 qt) 4 16  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 2.5 10  
Volume into fermentor 2.5 10  
Total: 4.92 19.7
Equipment Profile Used: System Default
 
Notes

Added .5oz of Super Citraid Orange Peel to Beer on 23rd at 11pm. Fermentation Temp set to 72 degrees.

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  • Public: Yup, Shared
  • Last Updated: 2018-05-24 02:44 UTC