Wit the Heck 1.1 - Beer Recipe - Brewer's Friend

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Wit the Heck 1.1

153 calories 15.5 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 26 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 153 calories (Per 330ml)
Carbs: 15.5 g (Per 330ml)
Created: Tuesday June 25th 2019
1.050
1.012
5.0%
13.1
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg American - White Wheat4 kg White Wheat 40 2.8 80%
1 kg Canadian - Pale 2-Row1 kg Pale 2-Row 36 1.75 20%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 60 min 9.64 50%
28 g Saaz28 g Saaz Hops Pellet 3.5 Boil 10 min 3.5 50%
56 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.40 g Wyeast - Beer Nutrient Water Agt Boil 10 min.
24 g whole coriander Spice Boil 5 min.
12 g bitter orange peel Spice Boil 5 min.
12 g lime peel Spice Boil 5 min.
4 g Gypsum Water Agt Mash 0 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1.50 g Table Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 113 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Strike 50 °C 50 °C 30 min
15 L Temperature 66 °C 66 °C 60 min
15 L Sparge 70 °C 70 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 25.7 L) 25.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 34.8 L) 35
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 26
Going into fermentor 26
Total: 40.9  
Equipment Profile Used: System Default
 
Notes

Whirlpool 10 min before flame out and 30min after flame out

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  • Last Updated: 2020-04-18 22:03 UTC