witty wit - red currant - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

witty wit - red currant

161 calories 18.7 g 330 ml
brewer logo
Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 161 calories (Per 330ml)
Carbs: 18.7 g (Per 330ml)
Created: Saturday February 15th 2020
Similar Recipes

PopsWitbier

by Papini

OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 17

1.052
1.016
4.8%
17.3
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 44.6%
1.80 kg German - Wheat Malt1.8 kg Wheat Malt 37 2 32.1%
0.80 kg Torrified Wheat0.8 kg Torrified Wheat 36 2 14.3%
0.50 kg German - Munich Light0.5 kg Munich Light 37 6 8.9%
5.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g East Kent Goldings30 g East Kent Goldings Hops Pellet 5.3 Boil 60 min 17.1 85.7%
5 g Saaz5 g Saaz Hops Pellet 2.3 Boil 5 min 0.25 14.3%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g koriander seed Spice Boil 5 min.
2 g Kamomilleblomst Herb Boil 5 min.
40 g orange peel Spice Boil 5 min.
2 kg red currant Herb Secondary 14 days
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
1.25 (M cells / ml / ° P) 402 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 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
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 40.2 L) 36.5
Mash volume with grains (equipment estimates 43.9 L) 40.2
Grain absorption losses -5.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Volume into fermentor 25
Total: 36.5  
Equipment Profile Used: System Default
 
Notes

Freeze, boil and blend the red currant before adding to secondary. Keep in secondary 4-8 weeks.

Last Updated and Sharing
 
498
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-18 15:33 UTC