A Little Whit Goes a Long Way: Citra Whit - Beer Recipe - Brewer's Friend

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A Little Whit Goes a Long Way: Citra Whit

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Bossman Brewing
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Tuesday January 15th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 69.8%
2 lb American - White Wheat2 lb White Wheat 40 2.8 18.6%
0.50 lb Honey0.5 lb Honey - (late boil kettle addition) 42 2 4.7%
0.75 lb Belgian - CaraVienne0.75 lb CaraVienne 34 20 7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Simcoe5 g Simcoe Hops Pellet 23.8 Boil 60 min 14.55 100%
5 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Water Agt Boil 15 min.
50 g Orange Peel Spice Boil 0 min.
15 g Ground Coriander Spice Boil 0 min.
1.50 tsp Calcium Chloride Water Agt Mash 1 hr.
0.75 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - California Ale Yeast WLP001
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
68 - 73 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.0 (M cells / ml / ° P) 281 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Treated strike water that went into mash ton and HTL. Heated water prior to adding salts. Total salts indicated above.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16.5 qt Single-step, strike water added to cooler at 167F Infusion -- 153 °F 60 min
20 qt Strike water heated to 200F and transfered to HLT Sparge -- 190 °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 3.84 15.4  
Mash volume with grains 4.66 18.7  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.16 g | 20.6 qt) 4.69 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.47 g | 29.9 qt) 7 28  
Volume increase from sugar/extract (late additions) 0.04 0.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.01 -0  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 8.53 34.1
Equipment Profile Used: System Default
 
Notes

Brewed on: 01/12/2019
Yeast added: 01/13/2019
OG: 1.050
Batch 1 Notes

Yeast starter
Brought 3L water to boil
Added 365 g DME
Let boil 10 minutes
Cooled in ice bath to 70 F
Transferred to sanitized 1 gallon glass growler
Shook virgorously
Added yeast packet
Starter reached kaizon in 24 hours
Decanted and added to wort

First time using igloo cooler setup
Added water to kettle and treated for desired mineral content
Heated strike water to 167 F and added 4.25 gal to mash ton
Slowly added and stired grains
After 10 minutes, temp probe read 153F
Let mash ton sit for 60 minutes (until iodine test indicated completion)
Heated 7 gal strike water to 200F and added to HLT
Set up Boil Kettle, mash ton, and HTL for sparge process
partially opened value for mash ton and drained 2 qts then rinised over grains in mash ton
Added hose to run from mash ton to kettle and partially opened value (~.25 open) and began slow drain to kettle
When grain bed in mash ton was almost dry, added hose from HTL to mash ton and began sparge
HTL valve set to same flow rate as mash ton valve to kettle
Completed sparge in ~1 hour
Brought kettle to boil and added hops
45 minutes in added Irish moss
55 minutes in added wort chiller
60 minutes knock out
Added orange peel, coriander, and honey
Started wort chiller and let cool to 70 F
Cleaned and sanitized fermenter and other equipment
Drained wort into fermentor
Let sit overnight until yeast starter was ready
Added yeast 01/13/2019

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  • Last Updated: 2019-06-26 18:05 UTC
  • Snapshot Created: 2019-01-15 14:57 UTC
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