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Blood Orange WitBier

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jay Avrett
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)

Created: Wednesday December 30th 2020

Original Gravity:

1.056

Final Gravity:

1.010

ABV (standard):

6.0%

IBU (tinseth):

24.9

SRM (morey):

8.2

Mash pH

5.8

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6.50 lb	Canadian - Pale 2-Row6.5 lb Pale 2-Row	36	1.75	60.7%
2.75 lb	Canadian - Pale Wheat2.75 lb Pale Wheat	36	2	25.7%
0.67 lb	Flaked Oats0.67 lb Flaked Oats	33	2.2	6.3%
12.60 oz	Belgian Candi Sugar - Amber/Brown (60L)	38	60	7.4%
10.71 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Cascade1 oz Cascade Hops	Pellet	7	Boil	30 min	20.17	35.7%
0.50 oz	Cascade0.5 oz Cascade Hops	Pellet	7	Boil	8 min	3.95	17.9%
0.50 oz	Centennial0.5 oz Centennial Hops	Pellet	10	Boil	1 min	0.81	17.9%
0.80 oz	Citra0.8 oz Citra Hops	Pellet	11	Dry Hop	Day 3		28.6%
2.80 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1.50 oz	Cascade (Pellet)	24.12	53.6%
0.50 oz	Centennial (Pellet)	0.81	17.9%
0.80 oz	Citra (Pellet)		28.6%
2.80 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
4.25 gal	Infusion	163 °F	152 °F	60 min
3 gal	Batch Sparge	180 °F	165 °F	20 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use	Time
0.40 g	Potassium Metabisulfite	Water Agt	Mash	0 min.
3 g	Coriander Seed	Flavor	Boil	1 min.
0.50 each	Whirlfloc tablet	Fining	Boil	15 min.

Yeast

Fermentis - Safale-WB06

Amount:	23 Grams	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	59 - 75 °F	Starter:	No
Fermentation Temp:	65 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 101 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 4.04 Volumes

Target Water Profile

Ottawa Water - 2019

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
9	2	18	2	27	34.1
Mash Chemistry and Brewing Water Calculator

Notes

Used 2lbs appx. 6-8 blood oranges. After zesting, cut orange slices into small sections and used a potato masher to juice. Then added all pieces into boil after flameout.

Strained the orange slices into mesh bag, and continued to squeeze as much juice as possible from the orange slices. With this blood orange juice, added a cup of water and the belgian candy sugar, brought mixture to a boil for 20 min. Cooled and added into fermenter.

Made and orange zest, 30gr. and added 2 oz vodka to strip the flavor. Will strain on day 2, and hold vodka mixture until bottle day.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-01-01 20:15 UTC

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

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