Witbier de mandarina - Beer Recipe - Brewer's Friend

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Witbier de mandarina

157 calories 17.1 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: 26.53 liters
Post Boil Size: 23.5 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Iván Barenboim
Calories: 157 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Monday February 3rd 2020
1.051
1.014
4.9%
11.8
3.3
5.5
8.55
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Castle Malting - Pilsner2.5 kg Pilsner 1.74 € / kg
4.35 € 		38 1.6 53.2%
2 kg Castle Malting - Château Wheat Blanc2 kg Château Wheat Blanc 1.81 € / kg
3.62 € 		38 1.8 42.6%
0.20 kg Simpsons - Oat Malt0.2 kg Oat Malt 1.55 € / kg
0.31 € 		28 2 4.3%
4.70 kg / 8.28 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Idaho 77 g Idaho 7 Hops 38.22 € / kg
0.27 € 		Pellet 13.5 Boil 65 min 11.82 100%
7 g / 0.27 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
3.99 ml Phosphoric acid Water Agt Mash 1 hr.
70 g mandarina disecada Water Agt Boil 10 min.
10 g Coriandro Water Agt Boil 10 min.
0.20 g Nutriente Levaduras / 14.7 Grams Water Agt Boil 10 min.
2.50 g Whirlfloc / 56.11 Grams Water Agt Boil 10 min.
3 ml Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
18.5 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 204 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.77 bar       Temp: 7 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Temperature -- 64 °C 60 min
16.7 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 3.2 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 15
Mash volume with grains 18.1
Grain absorption losses -4.7
Remaining sparge water volume (equipment estimates 20.6 L) 17.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.1 L) 26.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 21.5 L) 23.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 23.5 L) 21.5
Total: 32.1  
Equipment Profile Used: System Default
"Witbier de mandarina" Witbier beer recipe by Iván Barenboim. All Grain, ABV 4.87%, IBU 11.82, SRM 3.25, Fermentables: (Pilsner, Château Wheat Blanc, Oat Malt) Hops: (Idaho 7) Other: (Calcium Chloride (dihydrate), Gypsum, Phosphoric acid, mandarina disecada, Coriandro, Nutriente Levaduras / 14.7 Grams, Whirlfloc / 56.11 Grams)
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  • Last Updated: 2024-06-23 08:21 UTC