4th - grand cru - Beer Recipe - Brewer's Friend

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4th - grand cru

210 calories 22.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 210 calories (Per 330ml)
Carbs: 22.4 g (Per 330ml)
Created: Tuesday April 23rd 2019
1.068
1.018
6.6%
21.3
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Pale Ale2 kg Pale Ale 39 2.3 36.4%
2 kg Briess - Wheat Malt, White2 kg Wheat Malt, White 39.1 2.5 36.4%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 9.1%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 9.1%
0.50 kg Belgian Candi Sugar - Clear/Blond (0L)0.5 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 9.1%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g East Kent Goldings25 g East Kent Goldings Hops Leaf/Whole 5 Boil 60 min 15.8 50%
25 g Saaz25 g Saaz Hops Leaf/Whole 3.5 Boil 15 min 5.49 50%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 each orange peel Flavor Boil 15 min.
1 each lemon peel Flavor Boil 15 min.
10 g ginger Flavor Boil 15 min.
30 g corriander Flavor Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 110 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
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
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 15.5
Mash volume with grains 18.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15 L) 18.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 25 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Going into fermentor 19
Total: 34.1  
Equipment Profile Used: System Default
"4th - grand cru" Witbier beer recipe by Catbeers. All Grain, ABV 6.61%, IBU 21.28, SRM 4.59, Fermentables: (Pale Ale, Wheat Malt, White, Flaked Wheat, Flaked Oats, Belgian Candi Sugar - Clear/Blond (0L)) Hops: (East Kent Goldings, Saaz) Other: (orange peel, lemon peel, ginger, corriander)
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  • Public: Yup, Shared
  • Last Updated: 2019-05-16 12:10 UTC