Blanc Witbier - Beer Recipe - Brewer's Friend

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Blanc Witbier

137 calories 12.7 g 0.33 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 47 liters
Post Boil Size: 41 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 137 calories (Per 0.33L)
Carbs: 12.7 g (Per 0.33L)
Created: Wednesday May 20th 2020
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OG: 1.045 FG: 1.010 ABV: 4.6% IBU: 11

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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg German - Pilsner3.5 kg Pilsner 38 1.6 36.8%
3.50 kg German - Wheat Malt3.5 kg Wheat Malt 37 2 36.8%
2 kg Gladfield - Harraways Flaked Wheat2 kg Harraways Flaked Wheat 35.4 1.6 21.1%
0.50 kg Rice Hulls0.5 kg Rice Hulls 0 0 5.3%
9.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil at 100 °C 60 min 9.1 29.4%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil at 100 °C 15 min 3.61 23.5%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Boil at 100 °C 1 min 0.39 11.8%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Boil at 100 °C 1 min 0.56 11.8%
20 g Amarillo20 g Amarillo Hops Pellet 8.6 Dry Hop at 20 °C Day 7 11.8%
20 g Mosaic20 g Mosaic Hops Pellet 12.5 Dry Hop at 20 °C Day 7 11.8%
170 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
80 g Friss narancshéj Flavor Boil 15 min.
8 g Koriandermag Spice Boil 15 min.
20 g Friss citromhéj Flavor Boil 15 min.
100 g Szárított bodza Herb Boil 2 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 196 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 267.7 g       Temp: 20 °C       CO2 Level: 2.2 g/l
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L PH 5.4-ig Temperature 20 °C 37 °C --
Aminosav pihentető Strike 37 °C 45 °C 15 min
Közepes molekulájú bontás Infusion 45 °C 52 °C 15 min
Keményítőbontás 1. Infusion 52 °C 62 °C 30 min
Keményítőbontás 2. JÓDNORMÁL Infusion 62 °C 73 °C 30 min
Kicefrézés Temperature 73 °C 78 °C 5 min
12 L Máslás Sparge 78 °C 78 °C 45 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.35 L. Suggest reducing initial water volume to 45.4 L and adding 1.95 L sparge/top-off.  
Strike water volume at mash thickness of 4 L/kg 38
Mash volume with grains (equipment estimates 35.3 L) 44.3
Grain absorption losses -9.5
Remaining sparge water volume (equipment estimates 19.8 L) 19.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.4 L) 47
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.7
Post boil Volume 41
Top off amount 9
Going into fermentor 50
Total: 57.4  
Equipment Profile Used: System Default
 
Notes

A malátát a cefrézővízzel 37 fokon keverjük be és addig tartjuk ezen a hőfokon, amíg el nem érjük a kívánt pH értéket. Ehhez folyamatos mérésre van szükség és az ideális érték az 5.4.


Komlóforralásnál:

  • 80 g friss narancshéj fehér rész nélkül 15 perc
  • 8 g korinadermag (sugárvédett) 15 perc
  • 20 g friss citromhéj fehér rész nélkül 15 perc
  • 100 g szárított bodzavirág 2 perc

    Élesztő:

  • YEASTFLOW WIT'N A MINUTE -WITBEER ALE (YF-207)

    https://dev.bjcp.org/style/2015/24/24A/witbier/

    BJCP elvárások

    IBU
    8 - 20

    SRM
    2 - 4

    OG
    1.044 - 1.052

    FG
    1.008 - 1.012

    ABV
    4.5% - 5.5%
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  • Public: Yup, Shared
  • Last Updated: 2020-05-28 05:30 UTC