Tres Cantos [S&S] - Beer Recipe - Brewer's Friend

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Tres Cantos [S&S]

168 calories 16.9 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 45 min
Batch Size: 2.5 gallons (fermentor volume)
Pre Boil Size: 3.8 gallons
Post Boil Size: 2.8 gallons
Pre Boil Gravity: 1.033 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Holden
Calories: 168 calories (Per 12oz)
Carbs: 16.9 g (Per 12oz)
Created: Friday August 9th 2019
1.051
1.012
5.1%
26.8
4.1
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Belgian - Pilsner2.5 lb Pilsner 37 1.6 47.6%
1.50 lb American - White Wheat1.5 lb White Wheat 40 2.8 28.6%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 19%
0.25 lb Flaked Oats0.25 lb Flaked Oats 33 2.2 4.8%
5.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 g Magnum5 g Magnum Hops Pellet 11.8 First Wort 60 min 18.56 15%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 10 min 5.6 42.5%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Whirlpool 5 min 2.62 42.5%
1.18 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 each Whirlfloc Water Agt Boil 10 min.
7 g Sweet Orange Peel Spice Whirlpool 5 min.
2 g Bitter Orange Peel Spice Whirlpool 5 min.
3 g Corriander Spice Whirlpool 5 min.
8 ml Phosphoric acid Water Agt Mash 0 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
62 - 75 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 4.04 Volumes
 
Target Water Profile
Düsseldorf (Altbier)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 12 45 82 65 223
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 150 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 4.58 g | 18.3 qt) 4.71 18.8  
Mash volume with grains (equipment estimates 5 g | 20 qt) 5.13 20.5  
Grain absorption losses -0.66 -2.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.67 g | 14.7 qt) 3.8 15.2  
Boil off losses -1.13 -4.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 2.52 g | 10.1 qt) 2.8 11.2  
Hops absorption losses (whirlpool, hop stand) -0.02 -0.1  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 2.78 g | 11.1 qt) 2.5 10  
Total: 4.71 18.8
Equipment Profile Used: System Default
 
Notes

Tasting notes: Beer is only 7 days old, might been too young. Lots of sulfur on the nose. Medium body. Head is persistent. Slight astringency or bitterness that lingers. Has reduced since first tasting but still present. Might be related to the bitter orange peel. Too much? Too finely ground?

Rating: 3/5 (will re-assess after allowing to age)

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  • Last Updated: 2019-10-13 18:33 UTC