Wedding Belgian Witbier (RifayBrew) (v19) - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Wedding Belgian Witbier (RifayBrew) (v19)

146 calories 15.3 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 46 liters (fermentor volume)
Pre Boil Size: 52 liters
Pre Boil Gravity: 10.5 °P (recipe based estimate)
Efficiency: 70% (brew house)
Source: RifayBrew
Calories: 146 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Wednesday May 30th 2018
11.8 °P
3.1 °P
4.7%
19.7
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 kg German - Pilsner5 kg Pilsner 38 1.6 50%
5 kg German - Wheat Malt5 kg Wheat Malt 37 2 50%
10 kg / лв 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Summit25 g Summit Hops Pellet 14 Boil 50 min 19.71 100%
25 g / лв 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Coriander Spice Boil 10 min.
20 g Orange peels Spice Boil 10 min.
10 g Irish Moss Fining Boil 10 min.
30 g Orange peels Spice Boil 20 min.
70 g Orange peels Spice Primary 80 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
-
лв 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Sofia, Bulgaria
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
11 2 5 5 10 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temp rest Temperature -- 66 °C 45 min
Temp rest Temperature -- 72 °C 15 min
Mashout Fly Sparge -- 76 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.25 L. Suggest reducing initial water volume to 45.4 L and adding 7.85 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 30
Mash volume with grains 36.6
Grain absorption losses -10
Remaining sparge water volume (equipment estimates 34.2 L) 32.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 53.3 L) 52
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 46
Going into fermentor 46
Total: 62.9  
Equipment Profile Used: System Default
 
Notes

OG: 12P 22.07.2018

Белгийски ВИТ!
Малц:

  • 3 кг. Гръцки Пшеничен Малц;
  • 3 кг. Немски Пилзнер Малц;

    Озахаряване стандартно без протеинова пауза 1/3 на 66-67 гр. за 45 минути, на 72 гр. за 15 минути (йодна проба ОК), машаут на 76 гр. Промиване до събиране на около 34-35 литра на около 10 Брикс преди варенето.
    Варене 90 минути, като охмеляването беше по следната схема:
  • на 50 минути 15 гр. Магнум, 14.7% АА;
  • на 15 минути 1 чаена лъжичка ирландски мъх;
  • на 10 минути 10-12 гр. кориандър на зърна, леко счукан;
  • на 10 минути настъргани портокалови корички от 7 портокала.
    След варене и охлаждане, около 25 литра на 12 Брикс във ферментатора и отделени и замразени 2 литра за газировка.
    ИБУ: около 20.
Last Updated and Sharing
 
669
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-07-27 05:13 UTC