WITBIER Orange Oleo Saccharum - Beer Recipe - Brewer's Friend

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WITBIER Orange Oleo Saccharum

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 12 liters (fermentor volume)
Pre Boil Size: 20 liters
Post Boil Size: 14 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 68% (brew house)
Source: Radim Zvanovec
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Saturday May 2nd 2020
1.046
1.008
4.9%
17.9
7.1
5.3
5.89
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 kg United Kingdom - Pale 2-Row1 kg Pale 2-Row £ 1.29 / kg
£ 1.29 		38 2.5 40%
1.25 kg United Kingdom - Wheat1.25 kg Wheat £ 1.32 / kg
£ 1.65 		37 2 50%
0.10 kg United Kingdom - Crystal Rye0.1 kg Crystal Rye £ 1.32 / kg
£ 0.13 		33 90 4%
0.15 kg Cane Sugar0.15 kg Cane Sugar - (late boil kettle addition) £ 2.00 / kg
£ 0.30 		46 0 6%
2.50 kg / £ 3.37
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Northern Brewer10 g Northern Brewer Hops £ 0.03 / g
£ 0.27 		Pellet 7 Boil 60 min 17.88 100%
10 g / £ 0.27
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Toasted/Crushed Coriander Spice Boil 5 min.
30 g Oleo Saccharum Orange Peel Other Boil 5 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Epsom Salt Water Agt Mash 1 hr.
6 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
1 Each
Cost:
£ 2.25 / each
£ 2.25
Attenuation (custom):
80%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 48 B cells required
£ 2.25 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 73.8 g       Temp: 20 °C       CO2 Level: 2.4 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Mash In Steeping 68 °C 68 °C 60 min
Mash Out Temperature 75 °C 75 °C 10 min
8 L Sparge 75 °C 75 °C --
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 11.8
Mash volume with grains 13.3
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 9.2 L) 11.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 17.7 L) 20
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 12 L) 14
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 14 L) 12
Total: 23.3  
Equipment Profile Used: System Default
"WITBIER Orange Oleo Saccharum" Witbier beer recipe by Radim Zvanovec. All Grain, ABV 4.86%, IBU 17.88, SRM 7.11, Fermentables: ( Pale 2-Row, Wheat, Crystal Rye, Cane Sugar) Hops: (Northern Brewer) Other: (Toasted/Crushed Coriander, Oleo Saccharum Orange Peel, Calcium Chloride (dihydrate), Epsom Salt, Lactic acid)
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  • Last Updated: 2020-05-02 10:49 UTC