Chelita 2.0 - Beer Recipe - Brewer's Friend

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Chelita 2.0

177 calories 16 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23.1 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 61% (brew house)
Source: Agustin
Calories: 177 calories (Per 330ml)
Carbs: 16 g (Per 330ml)
Created: Sunday March 10th 2019
1.058
1.011
6.2%
23.8
4.0
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Wheat Malt3 kg Wheat Malt 37 2 61.2%
300 g Flaked Oats300 g Flaked Oats 33 2.2 6.1%
1 kg United Kingdom - Pale 2-Row1 kg Pale 2-Row 38 2.5 20.4%
600 g Cane Sugar600 g Cane Sugar 46 0 12.2%
4.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.40 oz Rakau0.4 oz Rakau Hops Pellet 10.5 Boil 60 min 17.56 28.6%
1 oz Wakatu1 oz Wakatu Hops Pellet 7.5 Aroma 5 min 6.25 71.4%
1.40 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each mix of orange, tangerine, lemon zest Spice Primary 3 days
15 g Coriander Spice Boil 7 min.
5 g chamomile Tea Spice Boil 5 min.
2.50 g Gypsum Water Agt Mash 1 hr.
5.24 g Phosphoric acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Belgian Wheat 3942
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 128 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Banqiao (Tap)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
61 30 54 50 107 92
mash ph 5.0 add 5.45ml of phosphoric acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Temperature -- 66 °C 60 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 28.7 L) 27.9
Mash volume with grains (equipment estimates 31.6 L) 30.8
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 23.9 L) 23.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 18
Volume into fermentor 18
Total: 27.9  
Equipment Profile Used: System Default
 
Notes

Rise temperature every 4 days 1 C finish at 24c.

Use low colour malt

Added the zest of 2 oranges, 2 lemons and 2 tangerines. Dry hop for 3 days.

Temperature pitched at 18c. Ramp up to 26c. After Fermentation finished

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  • Public: Yup, Shared
  • Last Updated: 2019-03-25 04:58 UTC