Tangerine Ginger Wit - Beer Recipe - Brewer's Friend

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Tangerine Ginger Wit

187 calories 17.8 g 12 oz
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 5.13 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.086 (recipe based estimate)
Post Boil Gravity: 1.146 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BYO
Calories: 187 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Thursday April 30th 2020
1.057
1.012
5.9%
15.4
5.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Liquid Malt Extract - Wheat6.6 lb Liquid Malt Extract - Wheat 35 3 76.7%
0.50 lb American - Aromatic Malt0.5 lb Aromatic Malt 35 20 5.8%
0.50 lb American - White Wheat0.5 lb White Wheat 40 2.8 5.8%
1 lb Honey1 lb Honey - (late boil kettle addition) 35 2 11.6%
8.60 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Liberty1 oz Liberty Hops Pellet 4 Boil 60 min 10.75 50%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Boil 5 min 4.61 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz ginger Flavor Boil 5 min.
1.50 oz tangerine zest Flavor Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
70 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 95 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4 oz       Temp: 68 °F       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 Gallons  Quarts
Heat water added to kettle (equipment estimates 3.06 g | 12.2 qt) 2.57 10.3  
Mash volume with grains (equipment estimates 3.06 g | 12.2 qt) 2.65 10.6  
Grain absorption losses (steeping) -0.13 -0.5  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 0.56 2.2  
Pre boil volume (equipment estimates 3.49 g | 14 qt) 3 12  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 2 8  
Top off amount 3.13 12.5  
Going into fermentor 5.13 20.5  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.7 22.8
Equipment Profile Used: System Default
 
Notes

From Brewing Classic Styles:

  • begin fermentation at 68 degrees, slowly raise to 72 degrees by last third of fermentation

  • carbonate to approximately 2 - 2.5 volumes
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-04-30 19:44 UTC