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ŠUND

Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 35 liters
Post Boil Size: 23 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Source: urbanš&davorn
Rating:

5.00 (1 Review)

Calories: 178 calories (Per 330ml)
Carbs: 8.5 g (Per 330ml)

Created: Tuesday April 13th 2021

Original Gravity:

1.060

Final Gravity:

1.000

ABV (alternate):

8.1%

IBU (tinseth):

59.8

SRM (morey):

4.0

Mash pH

n/a

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 kg	Dingemans - Wheat Malt4 kg Wheat Malt	38.1	1.8	72.7%
0.50 kg	Dingemans - Pilsen0.5 kg Pilsen	36.8	1.7	9.1%
1 kg	Weyermann - Vienna Malt1 kg Vienna Malt	37	3.5	18.2%
5.50 kg / 0.00 €

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
100 g	90/263100 g 90/263 Hops	Leaf/Whole	11	Whirlpool at 100 °C	45 min	23.92	40%
150 g	90/263150 g 90/263 Hops	Leaf/Whole	11	Whirlpool at 100 °C	15 min	35.87	60%
250 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
250 g	90/263 (Leaf/Whole) 250 g 90/263 (Leaf/Whole) Hops		59.79	100%
250 g / 0.00 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
18.5 L		Infusion	60 °C	65 °C	15 min
18.5 L		Steeping	65 °C	65 °C	30 min
14 L		Sparge	65 °C	75 °C	30 min
5 L	hopping	Infusion	25 °C	18 °C	20 min

Yeast

Lallemand - LALBREW® MUNICH CLASSIC WHEAT BEER YEAST

Amount:	1 Each	Cost:
Attenuation (custom):	97%	Flocculation:	Low
Optimum Temp:	18 - 22 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 170 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dme Amount: 430 g Temp: 20 °C CO₂ Level: 4.04 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
all water is destiled through Active carbon filter: no poisons,plastic,herbicides,bacteria and microbes.Boilde up to 100"c and coolde down to 60"c start Masching.
Mash Chemistry and Brewing Water Calculator

Notes

Start mash 18 lit. at 60"C, after 15 min up to 65"c for 45 min.
Sparge with 14 lit. sparge for 30 min.
Boil to 100"C and add 100 gr. Hop leaf/whole at 45min.stir/whirpool.
Add 15o gr hops leaf/whole sir/whirpool GOOD for 15 min.
Cool down to 20"C, sprinkle yeast on clear liquid ( no foam -leaf).
Becouse of dry hop in flower-leaf-whole absorbs a lot of liquid,add after hopping 5 liter destiled water to get 28 liter in Fermentor.
Preboil OG was 1068.
After adding 5 liters destiled water and after 12h OG is 1072.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-05-16 16:45 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

Discussion about this recipe:

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M.A.D. brewing family • 04/27/2021 at 06:39pm

5 of 5

Just a Crazy smelling and tasting prime beer,(beffoer bottled)..as walking with a cold beer through a nice Pine top hill,with all other smelling herbs..gorgeous

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