St. Pepper - Beer Recipe - Brewer's Friend

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St. Pepper

161 calories 15.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.9 gallons
Post Boil Size: 5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Patrick Schmit
Hop Utilization: 92%
Calories: 161 calories (Per 12oz)
Carbs: 15.8 g (Per 12oz)
Created: Friday January 3rd 2020
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1.049
1.011
5.0%
18.6
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5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.50 lb Belgian - Pilsner4.5 lb Pilsner 37 1.6 43.9%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 29.3%
1.50 lb American - Wheat1.5 lb Wheat 38 1.8 14.6%
8 oz Flaked Oats8 oz Flaked Oats 33 2.2 4.9%
8 oz Rice Hulls8 oz Rice Hulls 0 0 4.9%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 2.4%
10.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Brewmaster - Czech Saaz1 oz Czech Saaz Hops Pellet 2.8 Boil 60 min 11.17 66.7%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 7.48 33.3%
1.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Orange Peel Spice Boil 5 min.
0.50 oz Crushed Peppercorns Spice Boil 5 min.
0.50 oz Crushed Corriander Spice Boil 5 min.
0.25 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.50 tsp Gypsum Water Agt Mash 0 min.
0.13 tsp Table Salt Water Agt Mash 0 min.
0.75 tbsp Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.5 (M cells / ml / ° P) 115 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.93 psi       Temp: 38 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
RO Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 17 26 39 42 62
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
2.5 gal Thick Mash in 1 qt/lb Strike 135 °F 126 °F 20 min
4 qt Temperature 212 °F 150 °F 60 min
4.5 gal Sparge 180 °F 170 °F --
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 2.56 10.3  
Mash volume with grains 3.38 13.5  
Grain absorption losses -1.28 -5.1  
Remaining sparge water volume (equipment estimates 5.9 g | 23.6 qt) 5.87 23.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.93 g | 27.7 qt) 6.9 27.6  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5 20  
Going into fermentor 5 20  
Total: 8.43 33.7
Equipment Profile Used: System Default
"St. Pepper" Witbier beer recipe by Patrick Schmit. All Grain, ABV 5.01%, IBU 18.64, SRM 3.57, Fermentables: (Pilsner, Flaked Wheat, Wheat, Flaked Oats, Rice Hulls, Acidulated Malt) Hops: (Czech Saaz, Hallertau Mittelfruh) Other: (Orange Peel, Crushed Peppercorns, Crushed Corriander, Calcium Chloride (dihydrate), Gypsum, Table Salt, Lactic acid)
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  • Last Updated: 2020-01-25 04:12 UTC