2010 summer V.2 - Beer Recipe - Brewer's Friend

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2010 summer V.2

167 calories 19 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Eric
Calories: 167 calories (Per 330ml)
Carbs: 19 g (Per 330ml)
Created: Friday August 9th 2019
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OG: 1.050 FG: 1.011 ABV: 5.1% IBU: 14

1.054
1.016
5.1%
13.8
4.1
5.1
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.90 kg United Kingdom - Pilsen1.9 kg Pilsen 36 1.8 38.4%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 10.1%
2.55 kg Viking - Wheat Malt2.55 kg Wheat Malt 38 2.5 51.5%
4.95 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Barth-Haas - Styrian Savinjski Golding25 g Styrian Savinjski Golding Hops Pellet 3.1 Boil 60 min 10.05 50%
15 g Barth-Haas - Styrian Savinjski Golding15 g Styrian Savinjski Golding Hops Pellet 3.1 Boil 15 min 2.99 30%
10 g Barth-Haas - Styrian Savinjski Golding10 g Styrian Savinjski Golding Hops Pellet 3.1 Boil 5 min 0.8 20%
50 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
20 g Lactic acid Water Agt Mash 0 min.
25 g Coriander seed Spice Boil 5 min.
80 g Orange peel Flavor Boil 5 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:
19 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
18 L Infusion -- 45 °C 10 min
Infusion -- 55 °C 15 min
Infusion -- 63 °C 60 min
Infusion -- 78 °C 10 min
16 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 3.6 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.6 L/kg 17.8
Mash volume with grains 21.1
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 15 L) 15
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27 L) 27
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Going into fermentor 21
Total: 32.9  
Equipment Profile Used: System Default
"2010 summer V.2" Witbier beer recipe by Eric. All Grain, ABV 5.07%, IBU 13.84, SRM 4.08, Fermentables: (Pilsen, Flaked Oats, Wheat Malt) Hops: (Styrian Savinjski Golding) Other: (Calcium Chloride (anhydrous), Epsom Salt, Lactic acid, Coriander seed, Orange peel)
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  • Last Updated: 2020-07-25 16:28 UTC