GLD - Beer Recipe - Brewer's Friend

GLD

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Trevor
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)

Created: Friday February 8th 2019

Amount	Fermentable	PPG	°L	Bill %
1.70 kg	New Zealand - Ale Malt1.7 kg Ale Malt	37.4	3.05	70.8%
0.60 kg	Belgian - Unmalted Wheat0.6 kg Unmalted Wheat	36	2	25%
0.10 kg	Rolled Oats0.1 kg Rolled Oats	33	2.2	4.2%
2.40 kg / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

1.70 kg

New Zealand - Ale Malt

37.4

3.05

70.8%

0.60 kg

Belgian - Unmalted Wheat

25%

0.10 kg

Rolled Oats

2.2

4.2%

2.40 kg / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10.50 g	Motueka10.5 g Motueka Hops	Pellet	7	Boil at 100 °C	60 min	20.16	25.9%
15 g	Saaz15 g Saaz Hops	Pellet	3.1	Boil at 100 °C	10 min	4.62	37%
15 g	Saaz15 g Saaz Hops	Pellet	3.1	Boil at 100 °C	0 min		37%
40.50 g / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

10.50 g

Motueka

Pellet

Boil at 100 °C

60 min

20.16

25.9%

15 g

Saaz

Pellet

3.1

Boil at 100 °C

10 min

4.62

37%

15 g

Saaz

Pellet

3.1

Boil at 100 °C

0 min

37%

40.50 g / $ 0.00

Amount	Variety	IBU	Bill %
10.50 g	Motueka (Pellet) 10.5 g Motueka (Pellet) Hops	20.16	25.9%
30 g	Saaz (Pellet) 30 g Saaz (Pellet) Hops	4.62	74%
40.50 g / $ 0.00

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
12.5 L	Ferulic acid step	Temperature	--	45 °C	20 min
		Infusion	--	55 °C	20 min
	Maltose Rest	Temperature	--	61 °C	10 min
	Saccrification rest	Temperature	--	66 °C	30 min
	Mash out	Temperature	--	75 °C	15 min
2.5 L		Sparge	--	78 °C	--
Starting Mash Thickness: 1.5 L/kg

Amount

Description

Type

Start Temp

Target Temp

Time

12.5 L

Ferulic acid step

Temperature

45 °C

20 min

Infusion

55 °C

20 min

Maltose Rest

Temperature

61 °C

10 min

Saccrification rest

Temperature

66 °C

30 min

Mash out

Temperature

75 °C

15 min

2.5 L

Sparge

78 °C

Starting Mash Thickness: 1.5 L/kg

Water	Liters
Strike water volume at mash thickness of 1.5 L/kg	3.6
Mash volume with grains	5.2
Grain absorption losses	-2.4
Remaining sparge water volume (equipment estimates 15.6 L)	12.2
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 15.9 L)	12.5
Boil off losses	-5.7
Hops absorption losses (first wort, boil, aroma)	-0.2
Post boil Volume	10
Going into fermentor	10
Total:	15.8
Equipment Profile Used:	System Default

Water

Liters

Strike water volume at mash thickness of 1.5 L/kg

3.6

Mash volume with grains

5.2

Grain absorption losses

-2.4

Remaining sparge water volume (equipment estimates 15.6 L)

12.2

Mash Lauter Tun losses

-0.9

Pre boil volume (equipment estimates 15.9 L)

12.5

Boil off losses

-5.7

Hops absorption losses (first wort, boil, aroma)

-0.2

Post boil Volume

Going into fermentor

Total:

15.8

Equipment Profile Used:

System Default