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Hitachino Nest A

Method: Partial Mash
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.43 gallons
Post Boil Size: 5.4 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Tim and Marvin Androschuk
Hop Utilization: 93%
Calories: 172 calories (Per 350ml)
Carbs: 16.2 g (Per 350ml)

Created: Thursday August 22nd 2024

Original Gravity:

1.053

Final Gravity:

1.011

ABV (standard):

5.6%

IBU (tinseth):

15.4

SRM (morey):

4.0

Mash pH

5.4

Cost $

1.34

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 lb	German - Pilsner2 lb Pilsner	38	1.6	24.2%
1 lb	German - Pale Wheat1 lb Pale Wheat	39	1.5	12.1%
0.75 lb	Dry Malt Extract - Light0.75 lb Dry Malt Extract - Light	42	4	9.1%
4 lb	Liquid Malt Extract - Wheat4 lb Liquid Malt Extract - Wheat	35	3	48.5%
0.50 lb	Crisp Malting - Torrified Wheat0.5 lb Torrified Wheat	36	2	6.1%
8.25 lbs / $ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Yakima Valley Hops - Perle0.5 oz Perle Hops	$ 2.67 / oz $ 1.34	Pellet	9	Boil	45 min	15.35	66.7%
0.25 oz	Fuggles0.25 oz Fuggles Hops		Leaf/Whole	4.5	Boil	0 min		33.3%
0.75 oz / $ 1.34

Show Summary View

Amount	Variety	Cost	IBU	Bill %
0.50 oz	Yakima Valley Hops - Perle (Pellet)	$ 2.67 / oz $ 1.33	15.35	66.7%
0.25 oz	Fuggles (Leaf/Whole)			33.3%
0.75 oz / $ 1.33

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 qt		Infusion	130 °F	120 °F	30 min
2.5 qt		Temperature	212 °F	149 °F	10 min
		Temperature	149 °F	158 °F	20 min
8 qt		Sparge	170 °F	170 °F	5 min
3 gal	cool to ferment temp	Temperature	65 °F	--	--

Other Ingredients

Amount	Name	Type	Use	Time
0.75 lb	Rice hulls	Other	Mash	0 min.
2 tsp	Nutmeg	Spice	Boil	45 min.
2 tsp	Nutmeg	Spice	Boil	15 min.
2 tsp	Coriander Seed	Spice	Boil	45 min.
2 tsp	Coriander Seed	Spice	Boil	15 min.
0.50 tsp	Bitter Orange Peel	Flavor	Boil	45 min.
0.50 tsp	Bitter Orange Peel	Flavor	Boil	15 min.
2 tsp	Gypsum	Water Agt	Mash	50 min.
0.50 oz	Lemon peel	Flavor	Mash	45 min.
0.50 oz	Lemon peel	Flavor	Mash	15 min.

Yeast

Fermentis - Safbrew - Wheat Beer Yeast WB-06

Amount:	2 Each	Cost:
Attenuation (avg):	86%	Flocculation:	Low
Optimum Temp:	54 - 77 °F	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 87 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 3.9 oz Temp: 68 °F CO₂ Level: 2.2 Volumes

Target Water Profile

Düsseldorf (Altbier)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
90	12	45	82	65	223
Mash Chemistry and Brewing Water Calculator

Notes

crush grains and bag. add 4 quart of 130 f water for 120f for 30 minutes. add 2.5 quart of boiling water to increase temp to 149 for 10 minutes. add heat to increase temp to 158 for 15 - 20 minutes.
check for conversion. sparge with 2 quarts of 170 water.
add dry and liquid extracts. stir. bring to boil / add hops and spices
last 10 add finings/ sparge to fermenter. add 2.5 - 3 gallon cold water to bring to 5.25 gal
transferred off of trub 22.5 liters pitch 2 packets of yeast
rack to secondary,
keg with cs to 3 volume co2 Corn Sugar: 183.3
in 2 day put in fridge with co2 8 psi and then 2 days later fin with gelatin. then in 1 week 2 transfer to keg
counter pressure Bottled oct 5 19 one liter bottles

Last Updated and Sharing

227

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Brews

Public: Yup, Shared
Last Updated: 2024-10-06 14:36 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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