2019 11 02 - Wit & Wheat double batch - Beer Recipe - Brewer's Friend

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2019 11 02 - Wit & Wheat double batch

118 calories 12.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 12 gallons
Post Boil Size: 10.5 gallons
Pre Boil Gravity: 1.030 (recipe based estimate)
Post Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 118 calories (Per 12oz)
Carbs: 12.3 g (Per 12oz)
Created: Saturday December 7th 2019
1.036
1.009
3.5%
8.5
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
8 lb United Kingdom - Golden Promise8 lb United Kingdom - Golden Promise 37 3 37.2%
8 lb Avangard Malz Premium Wheat Malt8 lb Avangard Malz Premium Wheat Malt 0 2.5 37.2%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 18.6%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 4.7%
8 oz German - Acidulated Malt8 oz Acidulated Malt 27 3.4 2.3%
21.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.54 100%
1 oz / $ 0.00
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Med-Low
Optimum Temp:
64 - 77 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
- Fermentis - Safale - American Ale Yeast WB06
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
65 - 78 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 120 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 12.6 oz       Temp: 68 °F       CO2 Level: 3 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
3 g/gal CaCl2
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.5 gal glucanase rest Infusion 100 °F 100 °F 45 min
protein rest -- 125 °F 30 min
amylase -- 152 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 8.06 32.3  
Mash volume with grains 9.78 39.1  
Grain absorption losses -2.69 -10.8  
Remaining sparge water volume (equipment estimates 6.41 g | 25.7 qt) 6.88 27.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 11.54 g | 46.2 qt) 12 48  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 10 g | 40 qt) 10.5 42  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 10.5 g | 42 qt) 10 40  
Total: 14.94 59.8
Equipment Profile Used: System Default
 
Notes

This was a double batch using HERMS for a Belgian Wit and American Wheat - Hallertau Hersbrucker - Safale WB06

11/2 - Wit
12 Brix 1.0484 6.5 gal Wit
16.4 Brix before sparge pH5.5 @36.5°C
OG 13.6 Brix

11/8 - Wit
1.25 g orange peel; 0.25 oz grains of paradise
________

11/2 - Wheat
OG 14.4 Brix
11/8 - 7 Brix
Bottling -
68°F = 0.85 residual carbonation want 3 vol CO2 - from chart
2.99 vol CO2 - 0.85 residual = 2.14 vol CO2
from chart 2.05 is conservatively close to 2.14 w/o going over so add 156 g corn sugar

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  • Last Updated: 2019-12-07 16:23 UTC