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Fauxnenbourg 1664

Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 2 gallons (fermentor volume)
Pre Boil Size: 2.91 gallons
Post Boil Size: 2 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 99%
Calories: 161 calories (Per 12oz)
Carbs: 16.6 g (Per 12oz)

Created: Friday June 14th 2024

Original Gravity:

1.049

Final Gravity:

1.012

ABV (standard):

5.0%

IBU (tinseth):

19.0

SRM (morey):

3.3

Mash pH

5.3

Cost $

n/a

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Brew Log History

Target 64.4°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	American - Pilsner2 lb Pilsner	37	1.8	56.3%
1.30 lb	American - Wheat1.3 lb Wheat	38	1.8	36.6%
4 oz	Flaked Wheat4 oz Flaked Wheat	34	2	7%
3.55 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.35 oz	Strisselspalt0.35 oz Strisselspalt Hops	Leaf/Whole	3.5	Boil	60 min	12.1	22.6%
0.30 oz	Strisselspalt0.3 oz Strisselspalt Hops	Leaf/Whole	3.5	Boil	15 min	5.14	19.4%
0.20 oz	Amarillo0.2 oz Amarillo Hops	Leaf/Whole	8.6	Boil	1 min	0.73	12.9%
0.20 oz	Mosaic0.2 oz Mosaic Hops	Leaf/Whole	12.5	Boil	1 min	1.06	12.9%
0.30 oz	Amarillo0.3 oz Amarillo Hops	Leaf/Whole	8.6	Dry Hop	7 days		19.4%
0.20 oz	Mosaic0.2 oz Mosaic Hops	Leaf/Whole	12.5	Dry Hop	7 days		12.9%
1.55 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.65 oz	Strisselspalt (Leaf/Whole)	17.24	42%
0.50 oz	Amarillo (Leaf/Whole)	0.73	32.3%
0.40 oz	Mosaic (Leaf/Whole)	1.06	25.8%
1.55 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
2.2 gal	Infusion	163 °F	149 °F	80 min
0.6 gal	Infusion	212 °F	162 °F	15 min
0.5 gal	Infusion	212 °F	169 °F	5 min

Other Ingredients

Amount	Name	Type	Use	Time
0.60 oz	Sweet Orange Peel	Flavor	Boil	15 min.
0.20 oz	Lemon peel	Flavor	Boil	15 min.
0.30 tsp	Coriander Seed	Spice	Boil	15 min.
300 g	Fresh apricot puree	Water Agt	Secondary	0 min.
0.50 tsp	Irish Moss	Fining	Boil	15 min.
0.40 tsp	Wyeast Nutrient	Other	Boil	10 min.
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2 g	Epsom Salt	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Mash	1 hr.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	No
Fermentation Temp:	64.4 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 32 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: sucrose Amount: 4.1 oz Temp: 68 °F CO₂ Level: 2.4 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

Alternatively White Labs WLP400
Carbonate to 2.4 vols
Apricots should be boiled in a little bit of water and pureed
Use Saaz in place of Strisselspat if necessary
Use zest for orange?

Last Updated and Sharing

110

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Brews

Public: Yup, Shared
Last Updated: 2024-06-23 21:19 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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Fauxnenbourg 1664

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