Witbier - Beer Recipe - Brewer's Friend

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Witbier

145 calories 11.7 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 36 liters (fermentor volume)
Pre Boil Size: 42 liters
Post Boil Size: 36 liters
Pre Boil Gravity: 1.036 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Julio Moraes
Calories: 145 calories (Per 330ml)
Carbs: 11.7 g (Per 330ml)
Created: Friday October 19th 2018
1.048
1.007
5.3%
15.8
3.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 42.7%
3.50 kg German - Wheat Malt3.5 kg Wheat Malt 37 2 42.7%
0.70 kg Honey0.7 kg Honey - (late boil kettle addition) 35 2 8.5%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 6.1%
8.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Amarillo25 g Amarillo Hops Pellet 8.6 Boil 45 min 15.77 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Whirlfloc Water Agt Boil 10 min.
30 g Casca de Laranja Flavor Boil 15 min.
4 g Gypsum Water Agt Mash 1 hr.
4 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
16 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 150 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: InvertSugar       Amount: 200 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Sitio Caracol
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
62.5 10 5 66.1 52.6 27.4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Protase Temperature -- 55 °C 25 min
Gelatinização Temperature -- 61 °C 15 min
Sacarificação Temperature -- 65 °C 50 min
Açucares Superiores Temperature -- 72 °C 20 min
Inativação Enzimática Sparge -- 76 °C 15 min
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 55.35 L. Suggest reducing initial strike volume to 40.45 L and adding 9.95 L sparge/top-off. 50.4
Strike water volume (equipment estimates 49.7 L) 50.4
Mash volume with grains (equipment estimates 54.7 L) 55.4
Grain absorption losses -7.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 41.3 L) 42
Volume increase from sugar/extract (late additions) 0.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 36
Volume into fermentor 36
Total: 50.4  
Equipment Profile Used: System Default
 
Notes

Aquecer a água até 55ºC;
Programar as rampas de temperaturas;
Adicionar o malte;
Após o processo de mosturação, retirar o cesto com o malte e aumentar a temperatura para fervura;
Após 15 min da fervura adicionar o malte;
Fever por 60 min;
No final da fervura, resfriar;
Fazer o whirpool e deixar em repouso por 15 min;
Transferir para o fermentador e inocular coma a levedura.

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  • Last Updated: 2019-11-28 21:58 UTC