Sunday Morning Wit 10 Gal - Beer Recipe - Brewer's Friend

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Sunday Morning Wit 10 Gal

168 calories 17.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Lincoln Slagel
Calories: 168 calories (Per 12oz)
Carbs: 17.6 g (Per 12oz)
Created: Thursday June 21st 2018
1.051
1.013
4.9%
18.2
4.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 39.6%
6 lb American - White Wheat6 lb White Wheat 40 2.8 26.4%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 8.8%
2 lb Flaked Wheat2 lb Flaked Wheat 34 2 8.8%
1 lb American - Carapils (Dextrine Malt)1 lb Carapils (Dextrine Malt) 33 1.8 4.4%
0.70 lb American - Munich - Light 10L0.7 lb Munich - Light 10L 33 10 3.1%
2 lb Rice Hulls2 lb Rice Hulls 0 0 8.8%
22.70 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Nugget0.5 oz Nugget Hops Pellet 14 Boil 60 min 12.9 20%
1 oz Crystal1 oz Crystal Hops Pellet 4.3 Boil 10 min 2.87 40%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Whirlpool 5 min 2.38 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g Indian Coriander, Fresh Ground Spice Boil 5 min.
10 g Curacao Orange Peel, Fresh Ground Spice Boil 5 min.
5 g Grains of Paradise, freshly ground Spice Boil 5 min.
2 g Cardamom Spice Boil 5 min.
 
Yeast
Imperial Yeast - B44 Whiteout
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium-low
Optimum Temp:
62 - 72 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 394 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
RO water, add 1 gram/gallon calcium chloride, and 1 gram/gallon calcium sulfate.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 150 °F --
Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.34 gal (53.38 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.34 gal (5.38 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.51 34.1  
Mash volume with grains 10.33 41.3  
Grain absorption losses -2.84 -11.4  
Remaining sparge water volume (equipment estimates 7.92 g | 31.7 qt) 7.58 30.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.34 g | 53.4 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 11.04 44.2  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Going into fermentor 11 44  
Total: 16.09 64.4
Equipment Profile Used: System Default
 
Notes

Add Saazers and spices at flamout, whirlpool for 5 mins. Chill to 63*, then pitch yeast. Let temp naturally rise as high as 73, for roughly 7 days. Ferment to FG, then crash, carbonate, and keg.


Cardamom
Chamomile
Cumin
Anise
Peppercorns
Ginger

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  • Last Updated: 2018-07-16 20:10 UTC