Nylandet 7670 (1664 klone) - Beer Recipe - Brewer's Friend

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Nylandet 7670 (1664 klone)

264 calories 25.1 g 500 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 29.5 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Jan Torstein
Calories: 264 calories (Per 500ml)
Carbs: 25.1 g (Per 500ml)
Created: Saturday March 30th 2019
1.057
1.012
5.9%
23.4
7.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.50 kg Finland - Pilsner Malt2.5 kg Pilsner Malt 37 3.84 43.1%
2.50 kg Finland - Wheat Malt2.5 kg Wheat Malt 38 3.84 43.1%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 8.6%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 3.84 5.2%
5.80 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 60 min 18.01 33.3%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 15 min 5.36 20%
20 g Cascade20 g Cascade Hops Pellet 7 Boil 0 min 13.3%
50 g Cascade50 g Cascade Hops Pellet 7 Dry Hop 0 days 33.3%
150 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Appelsinskall, fersk Flavor Boil 15 min.
1.50 g Korianderfrø Spice Boil 15 min.
20 g Sitronskall, fersk Flavor Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
500 g Aprikospurè Flavor Secondary 7 days
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 351 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       Amount: 8      
 
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
17 L Infusion -- 65 °C 80 min
Starting Mash Thickness: 3.3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.3 L/kg 17.5
Mash volume with grains 21
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 19.6 L) 17.9
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 31.2 L) 29.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 25
Going into fermentor 25
Total: 35.4  
Equipment Profile Used: System Default
 
Notes

Aprikospure:
https://www.olbrygging.no/ponthier/100556/puré-aprikos-1-kg

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  • Last Updated: 2019-03-31 13:35 UTC