Raspberry Wit - Beer Recipe - Brewer's Friend

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Raspberry Wit

128 calories 12.3 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.042 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Dad
No Chill: 20 minute extended hop boil time
Calories: 128 calories (Per 330ml)
Carbs: 12.3 g (Per 330ml)
Created: Wednesday January 9th 2019
1.042
1.009
4.3%
14.3
3.9
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,050 g German - Bohemian Pilsner2050 g Bohemian Pilsner 38 1.9 44.1%
2,000 g German - Wheat Malt2000 g Wheat Malt 37 2 43%
100 g German - CaraHell100 g CaraHell 34 11 2.2%
100 g Belgian - Biscuit100 g Biscuit 35 23 2.2%
400 g Raspberry400 g Raspberry 3.15 0 8.6%
4,650 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Saphir (4.25 AA)15 g Saphir (4.25 AA) Hops Pellet 4.25 Boil 30 min 7.85 30%
35 g Saphir (4.25 AA)35 g Saphir (4.25 AA) Hops Pellet 4.25 Whirlpool at 80 °C 30 min 6.47 70%
50 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Epsom Salt Water Agt Mash 1 hr.
15 g Lactic acid Water Agt Mash 1 hr.
1,000 g Raspberry Puree Flavor Secondary 3 days
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.35 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
31 L Mash In and raise to 60C Infusion 65 °C 65 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 33.5 L) 34.8
Mash volume with grains (equipment estimates 36.3 L) 37.6
Grain absorption losses -4.3
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 28.8 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 23
Hops absorption losses (whirlpool, hop stand) -0.2
Top off amount 0.2
Volume into fermentor 23
Total: 34.8  
Equipment Profile Used: System Default
"Raspberry Wit" Witbier beer recipe by Dad. BIAB, ABV 4.31%, IBU 14.32, SRM 3.93, Fermentables: (Bohemian Pilsner, Wheat Malt, CaraHell, Biscuit, Raspberry) Hops: (Saphir (4.25 AA)) Other: (Calcium Chloride (dihydrate), Epsom Salt, Lactic acid, Raspberry Puree)
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  • Public: Yup, Shared
  • Last Updated: 2020-04-07 20:26 UTC