Boulevard Zon Clone - Beer Recipe - Brewer's Friend

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Boulevard Zon Clone

141 calories 14.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 7 gallons (fermentor volume)
Pre Boil Size: 10 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 14.1 g (Per 12oz)
Created: Sunday November 4th 2018
1.043
1.010
4.3%
11.2
3.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Belgian - Pale Ale4 lb Pale Ale 38 3.4 38.1%
1 lb American - Red Wheat1 lb Red Wheat 38 2.5 9.5%
5 lb German - Pale Wheat5 lb Pale Wheat 39 1.5 47.6%
0.50 lb Belgian - Unmalted Wheat0.5 lb Unmalted Wheat 36 2 4.8%
10.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Magnum0.5 oz Magnum Hops Pellet 15 Boil 12 min 10.2 50%
0.25 oz Simcoe0.25 oz Simcoe Hops Pellet 12.7 Aroma 1 min 0.44 25%
0.25 oz CTZ0.25 oz CTZ Hops Pellet 15.5 Aroma 1 min 0.54 25%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.33 oz Coriander Spice Boil 2 min.
0.50 oz Orange Peel Flavor Boil 2 min.
12 g Calcium Chloride Water Agt Other 0 min.
7 g Calcium Chloride Water Agt Mash 1 hr.
3.20 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 213 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
RO water with additions for malt forward profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 qt For grains Decoction -- 122 °F 30 min
8 gal Infusion -- 149 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 4.59 18.4  
Mash volume with grains 5.43 21.7  
Grain absorption losses -1.31 -5.3  
Remaining sparge water volume (equipment estimates 5.51 g | 22 qt) 6.97 27.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.54 g | 34.2 qt) 10 40  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 7 28  
Going into fermentor 7 28  
Total: 11.56 46.3
Equipment Profile Used: System Default
 
Notes

Using 3944 yeast prepare 2L starter, 12-24hr. Cold crash starter into two containers. Use one for primary fermentation and the second for bottle/keg fermentation. Mash with Robobrew V3. Grain conditioned with 2% H20 of grain weight. From RO/distilled water: 12g CaCl and 6g Epsom Salt in 44L of brew water. Perform single decoction on 1gal of mash during 30min protein rest at 122degF. Mash at 149degF for 60min, mash out at 168degF for 20min. Sparge with remaining water until extraction complete, check with refractometer. Boil for 60min, 15min of 0.5oz magnum at boil start. Coriander, orange peel, simcoe, and CTZ steeped at flame out. Chill and transfer to fermenter. Pitch when wort is held at 68degF in refrigeration chamber using 3944 yeast from 1L starter taken during wort boil (prior to hopping). Ferment until complete, ~2weeks (this yeast finishes slow, don't rush!). Agitate fermenter if fermentation appears stalled during second week. Sit at least 2 days on yeast after hitting final gravity to allow cleanup. Cold crash to 32, then lager at 45 for several days. Transfer to kegs or bottles and pitch second half of initial starter yeast allowing bottle/keg fermentation and natural carbonation. Beer will be ready in 2 to 3 weeks.

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  • Last Updated: 2018-11-11 16:27 UTC