RaspO'range Witbier - Beer Recipe - Brewer's Friend

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RaspO'range Witbier

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 liters (ending kettle volume)
Pre Boil Size: 6 liters
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Jakrin Keereewichien
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Saturday May 16th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb Belgian - Wheat1 lb Wheat 38 1.8 41.7%
1 lb Belgian - Pilsner1 lb Pilsner 37 1.6 41.7%
0.20 lb Belgian - Munich0.2 lb Munich 38 6 8.3%
0.20 lb Flaked Oats0.2 lb Flaked Oats 33 2.2 8.3%
2.40 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 g Lemondrop1 g Lemondrop Hops Pellet 6 Boil 60 min 3.35 12.5%
3 g Lemondrop3 g Lemondrop Hops Pellet 6 Boil 5 min 2 37.5%
3 g Citra3 g Citra Hops Pellet 11 Boil 5 min 3.67 37.5%
1 g Citra1 g Citra Hops Pellet 11 Boil 60 min 6.14 12.5%
8 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Dry Orange Peel Flavor Boil 1 hr.
5 g Wyeast - Beer Nutrient Water Agt Boil 5 min.
5 g Irish Moss Water Agt Boil 15 min.
10 g Dry Orange Peel Water Agt Mash 5 min.
400 g Frozen Raspberry Flavor Secondary 0 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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 20 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
7 L Temperature 50 °C 55 °C 15 min
Temperature 63 °C 65 °C 120 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 1.6
Mash volume with grains 2.4
Grain absorption losses -1.1
Remaining sparge water volume 6.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.7 L) 6
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil volume (equipment estimates 0.3 L) 5
Estimated amount in fermentor 5
Total: 8  
Equipment Profile Used: System Default
"RaspO'range Witbier" Witbier beer recipe by Jakrin Keereewichien. All Grain, ABV 4.64%, IBU 15.17, SRM 3.74, Fermentables: (Wheat, Pilsner, Munich, Flaked Oats) Hops: (Lemondrop, Citra) Other: (Dry Orange Peel, Beer Nutrient, Irish Moss, Frozen Raspberry)
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2020-06-06 07:44 UTC