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Citrus Orange Witbier (MCB)

Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 26 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Jon Archer
Calories: 159 calories (Per 330ml)
Carbs: 15.8 g (Per 330ml)

Created: Saturday January 28th 2023

Allagash White Clone

by JJ2K

OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 20

Lucky Lager

OG: 1.051 FG: 1.013 ABV: 5.1% IBU: 16

hoegaarden clone

by Mantas

OG: 1.051 FG: 1.014 ABV: 4.9% IBU: 17

Original Gravity:

1.052

Final Gravity:

1.012

ABV (standard):

5.1%

IBU (tinseth):

17.7

SRM (morey):

3.6

Mash pH

5.3

Cost £

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.40 kg	German - Floor-Malted Bohemian Pilsner2.4 kg Floor-Malted Bohemian Pilsner	38	1.8	46.2%
0.90 kg	Flaked Wheat0.9 kg Flaked Wheat	34	2	17.3%
0.90 kg	Crisp Malting - Pale Wheat Malt0.9 kg Pale Wheat Malt	38.7	2	17.3%
0.40 kg	Flaked Oats0.4 kg Flaked Oats	33	2.2	7.7%
0.20 kg	Weyermann - Carapils0.2 kg Carapils	34.5	2.1	3.8%
0.20 kg	German - Acidulated Malt0.2 kg Acidulated Malt	27	3.4	3.8%
0.20 kg	Rice Hulls0.2 kg Rice Hulls	0	0	3.8%
5.20 kg / £ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Charles Faram - Magnum12 g Magnum Hops	Leaf/Whole	9	Boil	75 min	11.54	44.4%
15 g	Citra15 g Citra Hops	Leaf/Whole	11	Aroma	10 min	6.12	55.6%
27 g / £ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
12 g	Charles Faram - Magnum (Leaf/Whole) 12 g Magnum (Leaf/Whole) Hops	11.54	44.4%
15 g	Citra (Leaf/Whole) 15 g Citra (Leaf/Whole) Hops	6.12	55.6%
27 g / £ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
15 L	Infusion	--	66 °C	70 min
15 L	Sparge	--	79 °C	20 min
Starting Mash Thickness: 2.7 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
0.50 each	Nutrimix	Other	Boil	5 min.
18 g	Coriander Seed	Spice	Boil	5 min.
9 g	Cardamom	Spice	Whirlpool	0 min.
7 g	Fresh Lemon zest	Flavor	Whirlpool	20 min.
5 g	Fresh Orange zest	Flavor	Whirlpool	20 min.
7 g	Fresh Lemon zest	Flavor	Secondary	3 days
5 g	Fresh Orange zest	Flavor	Secondary	3 days

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	17 - 24 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	1.25 (M cells / ml / ° P) 370 B cells required

£ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Coarse grind seeds on brewday
Use zest of fresh lemons and oranges avoiding white pith
Add oats and hulls at end of adding grains to Mash

Use 1.5 cl:so4 ratio
Add acidulated malt/lactic to achieve 5.3 pH and any remainder to end of mash

Last Updated and Sharing

182

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Brews

Public: Yup, Shared
Last Updated: 2023-03-01 14:00 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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