Ēostre - Beer Recipe - Brewer's Friend

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Ēostre

154 calories 16.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 45 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 27 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 81% (brew house)
Source: Cawood Brewery
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)
Created: Monday January 13th 2020
1.050
1.013
4.9%
9.8
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2,000 g German - Floor-Malted Bohemian Pilsner2000 g Floor-Malted Bohemian Pilsner 38 1.8 43%
1,000 g Torrified Wheat1000 g Torrified Wheat 36 2 21.5%
1,000 g United Kingdom - Wheat1000 g Wheat 37 2 21.5%
500 g Rolled Oats500 g Rolled Oats 33 2.2 10.8%
150 g German - Acidulated Malt150 g Acidulated Malt 27 3.4 3.2%
4,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Saaz25 g Saaz Hops Leaf/Whole 3.5 Boil 45 min 8.62 62.5%
15 g Saaz15 g Saaz Hops Leaf/Whole 3.5 Boil 5 min 1.12 37.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Coriander Seeds Herb Boil 5 min.
35 g Bitter Orange Peel Herb Boil 5 min.
3 each Clementines rind & juice Herb 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:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 100 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
16 L Infusion -- 66 °C 60 min
16 L Sparge -- 77 °C 60 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 16.3
Mash volume with grains (equipment estimates 18.3 L) 19.3
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 15.8 L) 16.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 26.5 L) 27
Boil off losses -4.3
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Top off amount 1
Going into fermentor 23
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

Aroma is sour wheat and sharp lemon. Thick lacy head stays all the way down softening the taste which is citrus and orange with a touch of sweetness balancing nicely against the bready wheat.

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  • Last Updated: 2020-04-22 21:21 UTC