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witbier

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 53 liters (fermentor volume)
Pre Boil Size: 58.68 liters
Post Boil Size: 53 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 75% (brew house)
Source: altiplano
Calories: 162 calories (Per 330ml)
Carbs: 16 g (Per 330ml)

Created: Wednesday October 16th 2024

Original Gravity:

1.053

Final Gravity:

1.012

ABV (standard):

5.4%

IBU (tinseth):

11.2

SRM (morey):

5.5

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
5.50 kg	German - Pale Ale5.5 kg Pale Ale	39	2.3	46.2%
5.50 kg	German - Wheat Malt5.5 kg Wheat Malt	37	2	46.2%
0.60 kg	Rolled Oats0.6 kg Rolled Oats	33	2.2	5%
0.30 kg	Belgian Candi Sugar - Amber/Brown (60L)	38	60	2.5%
11.90 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
30 g	Bravo30 g Bravo Hops	Leaf/Whole	15.5	Boil	15 min	10.2	69.8%
13 g	Mandarina Bavaria13 g Mandarina Bavaria Hops	Pellet	8.5	Whirlpool	60 min	1.04	30.2%
43 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
30 g	Bravo (Leaf/Whole) 30 g Bravo (Leaf/Whole) Hops	10.2	69.8%
13 g	Mandarina Bavaria (Pellet) 13 g Mandarina Bavaria (Pellet) Hops	1.04	30.2%
43 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
34.65 L		Steeping	50 °C	46 °C	60 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Type	Use	Time
80 g	Sweet Orange Peel	Flavor	Boil	1 hr.
60 g	Coriander Seed	Flavor	Mash	1 hr.
600 g	honey	Flavor	Secondary	0 min.
250 g	raspberries	Water Agt	Secondary	0 min.

Yeast

Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST

Amount:	23 Grams	Cost:
Attenuation (custom):	76%	Flocculation:	Low
Optimum Temp:	17 - 22 °C	Starter:	Yes
Fermentation Temp:	19 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 243 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.58 bar Temp: 20 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
37	10	14	26	26	70
Mash Chemistry and Brewing Water Calculator

Notes

Reposo de proteínas: Caliente 25 litros de agua a 48ºC y mézclela con la malta debidamente molida, revolviendo hasta eliminar grumos. La temperatura bajará a 46ºC. Mantener esta temperatura por 15 minutos.

Conversión de azúcares (decocción): En una olla aparte, vierta 10 litros de la maceración en proceso (líquido y malta). Hierva esta mezcla por 15 minutos y reincorpórela a la maceración. Esto deberá subir la temperatura de la maceración a 66ºC. Si por alguna razón esto no ocurre, suba la temperatura de maceración a 66ºC. Mantenga esta temperatura por 1 hora.

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2024-10-16 23:33 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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