Ghost Oranges - Beer Recipe - Brewer's Friend

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Ghost Oranges

198 calories 19 g 12 qt
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Mark Chronister
Calories: 198 calories (Per 12qt)
Carbs: 19 g (Per 12qt)
Created: Friday October 26th 2018
1.060
1.013
6.2%
32.9
4.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5.50 lb American - Pale 2-Row5.5 lb Pale 2-Row 37 1.8 45.8%
4.50 lb American - White Wheat4.5 lb White Wheat 40 2.8 37.5%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 8.3%
1 lb Soft Candi Sugar - Blond1 lb Soft Candi Sugar - Blond 38 5 8.3%
12 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Bravo1 oz Bravo Hops Pellet 15.5 Boil 10 min 20.51 22.2%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Boil 5 min 12.37 44.4%
1 oz Mandarina Bavaria1 oz Mandarina Bavaria Hops Pellet 8.5 Dry Hop 7 days 22.2%
0.50 oz Bravo0.5 oz Bravo Hops Pellet 15.5 Dry Hop 7 days 11.1%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4 oz Sweet orange peel Flavor Whirlpool 0 min.
4 oz Sweet orange peel Flavor Secondary 0 min.
0.50 oz Orange extract Flavor Secondary 0 min.
 
Yeast
Omega Yeast Labs - Belgian Ale W OYL-028
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Medium
Optimum Temp:
64 - 78 °F
Starter:
Yes
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.5 gal Sparge -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.13 16.5  
Mash volume with grains 5.01 20  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 4.92 19.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.08 0.3  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.04 36.2
Equipment Profile Used: System Default
 
Notes

Orange peel for secondary is soaked in vodka.

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  • Last Updated: 2018-11-15 16:32 UTC