Citrus Orange Wit - Beer Recipe - Brewer's Friend

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Citrus Orange Wit

160 calories 15 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 3.5 gallons (ending kettle volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (ending kettle)
Source: David Heath
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
URL: https://www.youtube.com/watch?v=w3aEYw6enk4
Created: Tuesday July 3rd 2018
1.049
1.010
5.1%
14.2
4.6
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 lb German - Pale Wheat3 lb Pale Wheat 39 1.5 50%
1 lb United Kingdom - Maris Otter Pale1 lb Maris Otter Pale 38 3.75 16.7%
1 lb German - Munich Light1 lb Munich Light 37 6 16.7%
1 lb German - Vienna1 lb Vienna 37 4 16.7%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Tettnanger15 g Tettnanger Hops Pellet 3.9 First Wort 60 min 14.19 100%
15 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
0.25 tsp Yeast Nutrient Other Boil 10 min.
10 g Bitter Orange peel Spice Boil 5 min.
10 g Sweet Orange peel Spice Boil 5 min.
12 g Lemongrass Spice Whirlpool 0 min.
 
Yeast
Omega Yeast Labs - Voss Kveik OYL-061
Amount:
1 Each
Cost:
Attenuation (avg):
79%
Flocculation:
Medium
Optimum Temp:
68 - 98 °F
Starter:
No
Fermentation Temp:
64.4 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 56 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 qt Mash Temperature -- 154 °F 60 min
8 qt Mash Out / Heat Water to 175° Temperature -- 167 °F 10 min
4 qt Sparge Fly Sparge -- 168 °F --
Starting Mash Thickness: 1.25 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.25 qt/lb 1.88 7.5  
Mash volume with grains 2.36 9.4  
Grain absorption losses -0.75 -3  
Remaining sparge water volume 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.02 g | 20.1 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 3.48 g | 13.9 qt) 3.5 14  
Estimated amount in fermentor 3.5 14  
Total: 6 24
Equipment Profile Used: System Default
 
Notes

Boil Time: 60 min
Mash in:- 68 Deg c / 154 Deg f
Mash out:- 75 Deg c / 167 Deg f

Alt Yeast: Omega Voss Kveik yeast

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  • Last Updated: 2019-09-01 00:47 UTC