Dim Wit - Beer Recipe - Brewer's Friend

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Dim Wit

151 calories 12.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 21.5 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: MS
Calories: 151 calories (Per 330ml)
Carbs: 12.7 g (Per 330ml)
Created: Friday December 6th 2019
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1.050
1.008
5.5%
13.8
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Pilsner2.5 kg Pilsner 36 1.5 43.1%
1.75 kg Torrified Wheat1.75 kg Torrified Wheat 36 2 30.2%
0.15 kg German - Munich Light0.15 kg Munich Light 37 6 2.6%
0.60 kg American - Rice Hulls0.6 kg Rice Hulls 0 0 10.3%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 8.6%
0.30 kg New Zealand - Sour Grapes Malt0.3 kg Sour Grapes Malt 34 2.03 5.2%
5.80 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
22 g Hallertau Tradition (Germany)22 g Hallertau Tradition (Germany) Hops Leaf/Whole 5.1 Boil 60 min 13.79 100%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Chamomile flowers Herb Whirlpool 0 min.
23 g Lemon Peel Herb Whirlpool 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
83%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 133 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 1.8 bar       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
18.7 L Strike 74 °C 67 °C 60 min
17.7 L Sparge 76 °C 76 °C 15 min
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 21.2
Mash volume with grains 25
Grain absorption losses -5.8
Remaining sparge water volume (equipment estimates 15.7 L) 16.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.2 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 21.5 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 21.5
Total: 37.7  
Equipment Profile Used: System Default
 
Notes

Mash low to make sure beer attenuates low enough...?? Yeah right..

Dry hop with more camomile and lemon if needed

Brewed Sunday 8th
Transferred to secondary Sunday 15th

Stuck ferment @ 1.022 for 3 days despite bringing upstairs for more warmth - Added 1 satchet of mangrove jacks Amylase enzyme on 18/12. Bubbles in the airlock started 1 hour after adding!

Kegged 2L to sample after 2 days of enzyme - 1.011 and still fermenting. Crisp dry and a bit acidic, not really obvious lemon or chamomile flavours. Much thirst quenching.

22/12 gravity 1.008, bubbles through air lock 2 per minute

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  • Last Updated: 2020-01-02 01:23 UTC