(daisuke beer proto type) - Beer Recipe - Brewer's Friend

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(daisuke beer proto type)

137 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 340 liters (fermentor volume)
Pre Boil Size: 365 liters
Post Boil Size: 350 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 137 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Sunday November 17th 2019
1.045
1.009
4.8%
12.4
4.0
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
50 kg Bestmalz - BEST Pale ale50 kg BEST Pale ale 38.1 2.81 76.9%
15 kg Bestmalz - BEST Wheat Malt15 kg BEST Wheat Malt 37.7 2.2 23.1%
65 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1,500 g Mandarina Bavaria1500 g Mandarina Bavaria Hops Pellet 8.5 Whirlpool at 80 °C 30 min 12.38 50%
1,500 g Mandarina Bavaria1500 g Mandarina Bavaria Hops Pellet 8.5 Dry Hop Day 7 50%
3,000 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
500 g Bitter Orange Peel Flavor Mash 0 min.
500 g Coriander Seed Spice Mash 0 min.
20 g Gypsum Water Agt Mash 0 min.
30 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
25 g Epsom Salt Water Agt Mash 0 min.
30 g Magnesium Chloride Water Agt Mash 0 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 1332 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 3.25 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
73 9 10 42 10 31
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 353.2 L. Suggest reducing initial water volume to 45.4 L and adding 307.8 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 247 L. Suggest reducing strike water volume to 2.5 L and adding 201.6 L sparge/top-off. 204.1
Strike water volume at mash thickness of 3.1 L/kg 204.1
Mash volume with grains 247
Grain absorption losses -65
Remaining sparge water volume (equipment estimates 215 L) 226.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 353.2 L) 365
Boil off losses -5.7
Post boil Volume (equipment estimates 347.5 L) 350
Hops absorption losses (whirlpool, hop stand) -7.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 342.5 L) 340
Total: 430.9  
Equipment Profile Used: System Default
"(daisuke beer proto type)" Witbier beer recipe by Rikuya Tomioka. All Grain, ABV 4.78%, IBU 12.38, SRM 4.03, Fermentables: (BEST Pale ale, BEST Wheat Malt) Hops: (Mandarina Bavaria) Other: (Bitter Orange Peel, Coriander Seed, Gypsum, Calcium Chloride (anhydrous), Epsom Salt, Magnesium Chloride)
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  • Public: Yup, Shared
  • Last Updated: 2020-11-22 23:30 UTC