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Pinza Valaca

Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 11 liters
Pre Boil Gravity: 1.086 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Extreme Brewing Book
Calories: 154 calories (Per 330ml)
Carbs: 16.3 g (Per 330ml)

Created: Thursday October 23rd 2014

Original Gravity:

1.050

Final Gravity:

1.013

ABV (standard):

4.8%

IBU (tinseth):

15.1

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Brew Log History

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Calories: {{ stats.calories | number:1 }} / 330ml
Carbs: {{ stats.carbs | number:1 }} g / 330ml

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
1.30 kg	Dry Malt Extract - Wheat1.3 kg Dry Malt Extract - Wheat	42	3	40%
1.50 kg	Liquid Malt Extract - Wheat1.5 kg Liquid Malt Extract - Wheat	35	3	46.2%
2.80 kg / $ 0.00

Steeping Grains

Amount	Fermentable	PPG	°L	Bill %
225 g	Torrified Wheat225 g Torrified Wheat	36	2	6.9%
225 g	German - Pale Ale225 g Pale Ale	39	2.3	6.9%
$ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
28 g	Tettnanger28 g Tettnanger Hops	Pellet	4.5	Boil	60 min	12.21	65.1%
15 g	Willamette15 g Willamette Hops	Pellet	5.5	Boil	10 min	2.9	34.9%
43 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
28 g	Tettnanger (Pellet) 28 g Tettnanger (Pellet) Hops	12.21	65.1%
15 g	Willamette (Pellet) 15 g Willamette (Pellet) Hops	2.9	34.9%
43 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use	Time
15 g	Crushed coriander	Spice	Boil	10 min.
5 g	Irish Moss	Fining	Boil	10 min.
10 g	Gypsum	Water Agt	Mash	--
1.80 kg	Kiwis pelados y en cubos	Flavor	Boil	0 min.

Yeast

Wyeast - Forbidden Fruit 3463

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Low
Optimum Temp:	17 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 118 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Bottling sugar Amount: 140

Notes

Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermientación primaria llevará más tiempo del habnitual (15-20 días). Cuando los kiwis suban a la parte superior del cubo y estén casi blancos significará que se ha extraído todo el azucar y sabor.
Temperatura de fermentación 17-24.
Dejar acondicionar otros 10 días.

Last Updated and Sharing

1,385

Views

Brews

Public: Yup, Shared
Last Updated: 2014-11-19 12:21 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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Kortatu • 11/19/2014 at 12:23pm
The first batch was done using brewferm top yeast because I didn't get my Forbidden Fruit yeast on time.<br>The beer resulted very good A solid 3.5/5 rating. Its aroma is great and sweet with coriander notes but the flavour is fruity and just a bit bitter.

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Pinza Valaca

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