WITIBIER COM LARANJA - 30 LITROS - Beer Recipe - Brewer's Friend

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WITIBIER COM LARANJA - 30 LITROS

178 calories 18.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 75 liters
Pre Boil Gravity: 1.015 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 178 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Thursday January 10th 2019
1.058
1.014
5.7%
76.5
10.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Castle Malting - Château Pilsen 2RS4 kg Château Pilsen 2RS 37 1.9 44.4%
4 kg New Zealand - Wheat Malt4 kg Wheat Malt - (late boil kettle addition) 35.4 2.13 44.4%
1 kg German - Melanoidin1 kg Melanoidin 37 25 11.1%
9 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Chinook30 g Chinook Hops Pellet 13 Boil 60 min 67.51 60%
20 g Chinook20 g Chinook Hops Pellet 13 Boil 5 min 8.97 40%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g SEMENTE COENTRO Water Agt Boil 10 min.
40 g CASCA LARANJA Water Agt Boil 10 min.
Priming
CO2 Level: 0 Volumes
 
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
52º - 20 MINUTOS Infusion -- 11 °C 20 min
64º - 30 MINUTOS Infusion -- 18 °C 30 min
72º - 30 MINUTOS Infusion -- 22 °C 30 min
78º - 5 MINUTOS Infusion -- 26 °C 5 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 27.9
Mash volume with grains 33.8
Grain absorption losses -9
Remaining sparge water volume (equipment estimates 7.9 L) 57
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26 L) 75
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 20
Going into fermentor 20
Total: 84.9  
Equipment Profile Used: System Default
 
Notes
  • 23 LITROS DE ÁGUA - BRASSAGEM

  • 33 LITROS DE ÁGUA - LAVAGEM

    • 02 FERMENTO - T-58

    • FERMENTAÇÃO - 18º C

    • MATURAÇÃO - 0º C

    • 8 GR POR LITRO NA GARRAFA E 05 GR POR LITRO NO BARRIL

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  • Last Updated: 2021-02-03 11:15 UTC