New year wit - Beer Recipe - Brewer's Friend

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New year wit

184 calories 18.4 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.090 (recipe based estimate)
Efficiency: 40% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 18.4 g (Per 330ml)
Created: Sunday December 30th 2018
1.060
1.014
6.0%
16.2
7.6
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.70 kg Dry Malt Extract - Extra Light0.7 kg Dry Malt Extract - Extra Light 42 5.17 25.5%
0.30 kg Corn Sugar - Dextrose0.3 kg Corn Sugar - Dextrose - (late boil kettle addition) 42 10.9%
0.12 kg Flaked Oats0.12 kg Flaked Oats 33 4.37 4.4%
0.46 kg Weyermann - Pilsner0.46 kg Pilsner 36 2.51 16.8%
0.46 kg Grain Millers - Flaked White Wheat0.46 kg Flaked White Wheat 36 2.77 16.8%
0.70 kg Dry Malt Extract - Wheat0.7 kg Dry Malt Extract - Wheat - (late boil kettle addition) 42 6.51 25.5%
2.74 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
13 g Styrian Goldings13 g Styrian Goldings Hops Pellet 5.5 Boil 60 min 14.09 65%
7 g Saaz7 g Saaz Hops Pellet 3.06 Boil 15 min 2.09 35%
20 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
7 g coriander Spice Boil 15 min.
4 g bitter orange peel Flavor Boil 15 min.
4 g bergamon Flavor Boil 15 min.
7 g coriander Spice Boil 1 min.
4 g bergamon Spice Boil 1 min.
4 g bitter orange peel Spice Boil 1 min.
4 g/l hybiscus flowers Spice Bottling 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 62 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Temp: 21 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
13 2 2 4 7 45
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Temperature 52 °C 52 °C 10 min
Temperature 52 °C 68 °C 60 min
Temperature 68 °C 78 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 13.7 L) 8.6
Mash volume with grains (equipment estimates 13.7 L) 9.3
Grain absorption losses (steeping) -1
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.5
Pre boil volume (equipment estimates 13.2 L) 8
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 8
Top off amount 4
Going into fermentor 12
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: 12.6  
Equipment Profile Used: System Default
 
Notes

infuso con fiori di ibisco 50 gr per 500 ml di acqua bollente per 10 minuti di infusione. Si filtra e si butta tutto al travaso

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  • Last Updated: 2020-03-10 13:08 UTC