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Full moon

157 calories 16.4 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 32 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 80% (brew house)
Source: blue moonish rip off
Calories: 157 calories (Per 330ml)
Carbs: 16.4 g (Per 330ml)
Created: Monday September 30th 2019
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Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.88 kg American - Pale 2-Row2.88 kg Pale 2-Row 37 3.31 60.3%
1.40 kg American - Wheat1.4 kg Wheat 38 3.31 29.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 4.37 10.5%
4.78 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 8.5 Boil 30 min 8.46 25%
30 g Huell Melon30 g Huell Melon Hops Pellet 8.5 Boil 5 min 6.58 75%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3.49 ml Phosphoric acid Water Agt Mash 1 hr.
4 each orange Other Boil 5 min.
3 each chamomile tea Flavor Boil 5 min.
5 g coriander seed Spice Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 102 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 40 75 80 110
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
32 L Temperature -- 64 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 34.6 L) 37.7
Mash volume with grains (equipment estimates 37.7 L) 40.8
Grain absorption losses -4.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.9 L) 32
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 23.5 L) 23
Total: 37.7  
Equipment Profile Used: System Default
 
Notes

Eff was huge with 80% but that could just be due to the juice of the 4 oranges.
OG 1.053 I then watered down to 1.050 so the yeast wouldn’t struggle to hard.
Ferment temp started at 24/25 but dropped over night a touch over night to bang on 24.
After 12 hours ferment was roaring and bubbling away like crazy
Unfortunately the ferment temp got up to 27 so I put in a water bath but could only get it down to 25.5/26 until later that night and the following day where it went to 22/23
Great beer!

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  • Last Updated: 2020-01-31 23:21 UTC