Nancy's Birthday Favorite Wit - Beer Recipe - Brewer's Friend

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Nancy's Birthday Favorite Wit

163 calories 13.7 g 12 oz
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 5 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 50% (steeping grains only)
Source: Castleman Brewery
Calories: 163 calories (Per 12oz)
Carbs: 13.7 g (Per 12oz)
Created: Monday July 30th 2018
1.050
1.008
5.4%
18.5
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 lb Dry Malt Extract - Extra Light3.3 lb Dry Malt Extract - Extra Light 42 2.5 43.7%
1 lb Dry Malt Extract - Wheat1 lb Dry Malt Extract - Wheat 42 3 13.2%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) 38 0 6.6%
4.80 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
12 oz German - Wheat Malt12 oz Wheat Malt 37 2 9.9%
12 oz Flaked Oats12 oz Flaked Oats 33 2.2 9.9%
8 oz German - Pilsner8 oz Pilsner 38 1.6 6.6%
8 oz Flaked Wheat8 oz Flaked Wheat 34 2 6.6%
4 oz Belgian - Unmalted Wheat4 oz Unmalted Wheat 36 2 3.3%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 60 min 7.81 25%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4.1 Boil 30 min 6.01 25%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.4 Boil 10 min 4.7 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Chamomile Spice Boil 5 min.
0.50 oz coriander Spice Boil 5 min.
0.50 oz bitter orange peel Spice Other 5 min.
2 g mint Spice Other 5 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
2 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
63 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Fort Worth, TX - 2016 Water Quality Report (AVG)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
58 5 17 20 29 177
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.54 g | 26.2 qt) 4.97 19.9  
Mash volume with grains (equipment estimates 6.54 g | 26.2 qt) 5.19 20.8  
Grain absorption losses (steeping) -0.34 -1.4  
Volume increase from sugar/extract (early additions) 0.38 1.5  
Pre boil volume (equipment estimates 6.58 g | 26.3 qt) 5 20  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 4.97 19.9
Equipment Profile Used: System Default
 
Notes

mash steeping grains
30 min at 145 degrees
30 min at 155 degrees

let cool to 140 degrees, move to boil kettle

boil 1 hour
add orange peel and mint at flameout / whirlpool for 10 min before chilling and moving to fermentor

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  • Last Updated: 2018-07-30 13:07 UTC