Bahamut - Beer Recipe - Brewer's Friend

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Bahamut

268 calories 25 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 38 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Richardson
Calories: 268 calories (Per 330ml)
Carbs: 25 g (Per 330ml)
Created: Friday July 26th 2019
1.087
1.018
9.1%
26.3
5.6
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8.50 kg German - Pilsner8.5 kg Pilsner 38 1.6 50%
1.70 kg Flaked Oats1.7 kg Flaked Oats 33 2.2 10%
6.80 kg Flaked Wheat6.8 kg Flaked Wheat 34 2 40%
17 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Citra30 g Citra Hops Pellet 11 Boil 60 min 19.05 37.5%
50 g Citra50 g Citra Hops Pellet 11 Whirlpool 0 min 7.24 62.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Zest Spice Boil 0 min.
40 g Coriander Seed Spice Boil 0 min.
9 g Chalk Water Agt Mash 1 hr.
3 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
10 g Gypsum Water Agt Mash 1 hr.
3 g Table Salt Water Agt Mash 1 hr.
1 g Magnesium Chloride Water Agt Mash 1 hr.
27.14 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Ale Yeast M41
Amount:
2 Each
Cost:
Attenuation (avg):
85%
Flocculation:
Medium
Optimum Temp:
18 - 28 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 794 B cells required
Mangrove Jack - Belgian Abbey M47
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 794 B cells required
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.0 (M cells / ml / ° P) 794 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Protein rest Temperature -- 50 °C 15 min
Sacarificação Temperature -- 68 °C 60 min
Mash out Temperature -- 78 °C 10 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
WARNING: Mash tun capacity exceeded. Volume required: 63.92 L. Suggest reducing strike water volume to 34.18 L and adding 18.52 L sparge/top-off. 52.7
Strike water volume at mash thickness of 3.1 L/kg 52.7
Mash volume with grains 63.9
Grain absorption losses -17
Remaining sparge water volume (equipment estimates 9.3 L) 15.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 44.1 L) 50
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 38.3
Hops absorption losses (whirlpool, hop stand) -0.3
Going into fermentor 38
Total: 67.9  
Equipment Profile Used: System Default
"Bahamut" Witbier beer recipe by Richardson. All Grain, ABV 9.13%, IBU 26.29, SRM 5.55, Fermentables: (Pilsner, Flaked Oats, Flaked Wheat) Hops: (Citra) Other: (Zest, Coriander Seed, Chalk, Calcium Chloride (dihydrate), Gypsum, Table Salt, Magnesium Chloride, Lactic acid)
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  • Public: Yup, Shared
  • Last Updated: 2019-07-26 17:05 UTC