lampo bianco - Beer Recipe - Brewer's Friend

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lampo bianco

162 calories 12.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 120 min
Batch Size: 25 gallons (fermentor volume)
Pre Boil Size: 28 gallons
Post Boil Size: 20 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 75% (brew house)
Source: wilkin/schnieder
Calories: 162 calories (Per 12oz)
Carbs: 12.9 g (Per 12oz)
Created: Tuesday January 29th 2019
1.050
1.007
5.6%
35.7
11.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb American - Pale 2-Row - Toasted10 lb Pale 2-Row - Toasted 33 30 22.7%
10 lb United Kingdom - Maris Otter Pale10 lb Maris Otter Pale 38 3.75 22.7%
14 lb American - Wheat14 lb Wheat 38 1.8 31.8%
2 lb Flaked Oats2 lb Flaked Oats 33 2.2 4.5%
2 lb American - Caramel / Crystal 20L2 lb Caramel / Crystal 20L 35 20 4.5%
3 lb Brown Sugar3 lb Brown Sugar 45 15 6.8%
3 lb American - Pale 2-Row3 lb Pale 2-Row 37 1.8 6.8%
44 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Magnum2 oz Magnum Hops Pellet 15 Boil 120 min 26.09 50%
1 oz Summit1 oz Summit Hops Leaf/Whole 18.5 Boil 15 min 6.65 25%
1 oz Centennial1 oz Centennial Hops Leaf/Whole 10 Whirlpool 0 min 3 25%
4 oz / $ 0.00
 
Yeast
White Labs - Belgian Ale Yeast WLP550
Amount:
1 Each
Cost:
Attenuation (avg):
81.5%
Flocculation:
Medium
Optimum Temp:
68 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 410 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
decoct to 153 for mash Decoction -- 150 °F 60 min
decoct to 170 for sparge Decoction -- 170 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 23.11 gal (92.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 11.11 gal (44.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 18.66 gal (74.62 qt). Suggest reducing strike water volume to 8.72 gal (34.88 qt) and adding 6.66 gal (26.62 qt) sparge/top-off. 15.38 61.5  
Strike water volume at mash thickness of 1.5 qt/lb 15.38 61.5  
Mash volume with grains (equipment estimates 13.62 g | 54.5 qt) 18.66 74.6  
Grain absorption losses -5.13 -20.5  
Remaining sparge water volume (equipment estimates 12.89 g | 51.6 qt) 17.78 71.1  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.22 0.9  
Pre boil volume (equipment estimates 23.11 g | 92.5 qt) 28 112  
Boil off losses -3 -12  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 20 80  
Hops absorption losses (whirlpool, hop stand) -0.04 -0.2  
Top off amount 5.04 20.2  
Going into fermentor 25 100  
Total: 33.15 132.6
Equipment Profile Used: System Default
 
Notes

.5 oz coriander
.3 oz cardamon green seeds
.5 oz bird of paradise
.75 oz dried ginger
zest of 2 lemons
add at end of boil

add 46 oz of muscat concentrate juice at secondary fermentation

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  • Last Updated: 2020-03-16 15:10 UTC