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Blood Orange Wit (BYO)

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 22.7 liters
Post Boil Size: 17 liters
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 165 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)

Created: Tuesday June 16th 2020

Original Gravity:

1.054

Final Gravity:

1.012

ABV (standard):

5.5%

IBU (tinseth):

16.4

SRM (morey):

7.2

Mash pH

5.8

Cost kr

n/a

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Fermentation History

Target 21°C
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Attenuation: {{ stats.attenuation | number:2 }}%

Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

Readings: {{ readingsCount | number }}

Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.88 kg	German - Pilsner2.88 kg Pilsner	38	1.6	40.7%
2.88 kg	Flaked Wheat2.88 kg Flaked Wheat	34	2	40.7%
0.32 kg	Flaked Oats0.32 kg Flaked Oats	33	2.2	4.5%
113 g	German - Melanoidin113 g Melanoidin	37	25	1.6%
15 g	Belgian - Roasted Barley15 g Roasted Barley	30	575	0.2%
0.87 kg	Rice Hulls0.87 kg Rice Hulls	0	0	12.3%
7.08 kg / kr 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
7 g	Domestic Hallertau7 g Domestic Hallertau Hops	Pellet	4.8	Boil	60 min	4.69	50%
7 g	Magnum7 g Magnum Hops	Pellet	12	Boil	60 min	11.73	50%
14 g / kr 0.00

Show Summary View

Amount	Variety	IBU	Bill %
7 g	Domestic Hallertau (Pellet) 7 g Domestic Hallertau (Pellet) Hops	4.69	50%
7 g	Magnum (Pellet) 7 g Magnum (Pellet) Hops	11.73	50%
14 g / kr 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
22.6 L	Infusion	18 °C	66 °C	90 min
8.5 L	Fly Sparge	66 °C	76 °C	10 min
Starting Mash Thickness: 3.14 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
28 g	zested blood orange peel		Spice	Boil	5 min.
21 g	crushed coriander		Spice	Boil	5 min.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	19 - 23 °C	Starter:	Yes
Fermentation Temp:	21 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 89 B cells required

kr 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 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

Notes

Ferment for 14 days while slowly ramping the temperature up to 75 °F (24 °C). Transfer to a secondary and condition for 14 days. Bottle or keg as normal.

Alternative yeast: Wyeast 3944 (Belgian Witbier)

Last Updated and Sharing

507

Views

Brews

Public: Yup, Shared
Last Updated: 2020-08-09 11:39 UTC
Snapshot Created: 2020-06-16 13:43 UTC
Link To Parent Recipe

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost kr	Cost %
Fermentables	kr
Steeping Grains (Extract Only)	kr
Hops	kr
Yeast	kr
Other	kr
Cost Per Barrel	kr 0.00
Cost Per Pint	kr 0.00
Total Cost	kr 0.00

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Blood Orange Wit (BYO)

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