Dry-hopped white - Beer Recipe - Brewer's Friend

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Dry-hopped white

129 calories 10.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.5 liters
Post Boil Size: 20 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 67% (brew house)
Source: Michael Brunek
Calories: 129 calories (Per 330ml)
Carbs: 10.3 g (Per 330ml)
Created: Saturday July 13th 2019
1.043
1.006
4.8%
28.8
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.08 kg The Swaen - WhiteSwaen Classic2.076 kg WhiteSwaen Classic 37.7 3.84 50.9%
0.80 kg The Swaen - Swaen Pilsner0.8 kg Swaen Pilsner 38 3.84 19.6%
1.20 kg The Swaen - Dutch Pale Ale1.2 kg Dutch Pale Ale 37.3 7 29.4%
4.08 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Saaz10 g Saaz Hops Pellet 5.2 Boil 60 min 7.64 14.9%
10 g Saaz10 g Saaz Hops Pellet 5.2 Boil 10 min 2.77 14.9%
30 g Sorachi Ace30 g Sorachi Ace Hops Pellet 11.8 Dry Hop 4 days 44.8%
7 g Sorachi Ace7 g Sorachi Ace Hops Pellet 11.8 Boil 60 min 12.14 10.4%
10 g Sorachi Ace10 g Sorachi Ace Hops Pellet 11.8 Boil 10 min 6.29 14.9%
67 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
10.80 g Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - Wheat Beer Yeast WB-06
Amount:
1 Each
Cost:
Attenuation (avg):
86%
Flocculation:
Low
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 75 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 117.7 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
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 1.5 L/kg 6.1
Mash volume with grains 8.8
Grain absorption losses -4.1
Remaining sparge water volume (equipment estimates 27.6 L) 24.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 25.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 20
Going into fermentor 20
Total: 30.5  
Equipment Profile Used: System Default
"Dry-hopped white" Witbier beer recipe by Michael Brunek. All Grain, ABV 4.84%, IBU 28.84, SRM 7.6, Fermentables: (WhiteSwaen Classic, Swaen Pilsner, Dutch Pale Ale) Hops: (Saaz, Sorachi Ace) Other: (Lactic acid)
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  • Last Updated: 2022-03-18 14:27 UTC