Hoem Gaarden - Beer Recipe - Brewer's Friend

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Hoem Gaarden

132 calories 14.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 34.5 liters
Post Boil Size: 29.5 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 132 calories (Per 330ml)
Carbs: 14.5 g (Per 330ml)
Created: Sunday September 1st 2013
1.043
1.012
4.1%
10.1
6.8
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1 kg Rice Hulls1 kg Rice Hulls 0 15.4%
2.50 kg German - Pilsner2.5 kg Pilsner 38 2.77 38.5%
2.50 kg Flaked Wheat2.5 kg Flaked Wheat 34 3.84 38.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 7.7%
6.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Target7 g Target Hops Pellet 11.5 Boil 75 min 10.14 14.9%
40 g Saaz40 g Saaz Hops Pellet 3.5 Aroma 0 min 85.1%
47 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
15 g Bitter Orange Peel Flavor Boil 5 min.
22 g Coriander seed, roasted & crushed Spice Boil 5 min.
20 g Fresh Coriander Spice Boil 0 min.
25 g Fresh Orange Zest Flavor Boil 0 min.
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
22.5 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 94 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 3.5 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18 L Infusion -- 50 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 19.5
Mash volume with grains 23.8
Grain absorption losses -6.5
Remaining sparge water volume (equipment estimates 20.3 L) 22.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.4 L) 34.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 25 L) 29.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 29.5 L) 25
Total: 41.9  
Equipment Profile Used: System Default
"Hoem Gaarden" Witbier beer recipe by Vinster. All Grain, ABV 4.06%, IBU 10.14, SRM 6.77, Fermentables: (Rice Hulls, Pilsner, Flaked Wheat, Flaked Oats) Hops: (Target, Saaz) Other: (Calcium Chloride (anhydrous), Bitter Orange Peel, Coriander seed, roasted & crushed, Fresh Coriander, Fresh Orange Zest)
Last Updated and Sharing
 
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  • Last Updated: 2019-11-05 12:53 UTC