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Pinza Valaca (AG)

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 19 liters (fermentor volume)
Pre Boil Size: 21 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Extreme Brewing Book
Calories: 143.5 (Per 330ml)
Carbs: 9.6 g (Per 330ml)

Created: Tuesday November 11th 2014

Original Gravity:

1.055

Final Gravity:

1.012

ABV (standard):

5.7%

IBU (tinseth):

16.2

SRM (daniels):

9.1

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 20°C

OG: 1.048
Attenuation: 91.35%

Calories: 143.5 / 330ml
Carbs: 9.6 g / 330ml

Readings: 0

Device Filter

May 23, 2015 ^to Jun 04, 2015

Last Updated: 10 years ago from Brewlog

Fermentables

Amount	Fermentable	PPG	°L	Bill %
250 g	Torrified Wheat250 g Torrified Wheat	36	2	5.6%
1.50 kg	Belgian - Wheat1.5 kg Wheat	38	1.8	33.3%
1.50 kg	Belgian - Pilsner1.5 kg Pilsner	37	1.6	33.3%
750 g	German - Carapils750 g Carapils	35	1.3	16.7%
500 g	Dry Malt Extract - Wheat500 g Dry Malt Extract - Wheat - (late boil kettle addition)	42	3	11.1%
4,500 g / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Tettnanger20 g Tettnanger Hops	Pellet	4.5	Boil	60 min	13.02	28.6%
20 g	Willamette20 g Willamette Hops	Pellet	5.5	Boil	5 min	3.17	28.6%
15 g	Willamette15 g Willamette Hops	Pellet	5.5	Dry Hop	10 days		21.4%
15 g	Tettnanger15 g Tettnanger Hops	Pellet	4.5	Dry Hop	10 days		21.4%
70 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
35 g	Tettnanger (Pellet) 35 g Tettnanger (Pellet) Hops	13.02	50%
35 g	Willamette (Pellet) 35 g Willamette (Pellet) Hops	3.17	50%
70 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
10 L	Protein Rest	Infusion	--	50 °C	15 min
7 L	Mash	Infusion	--	67 °C	45 min
5 L	Mashout	Infusion	--	76 °C	10 min
5 L		Sparge	--	70 °C	5 min
Starting Mash Thickness: 3 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
20 g	Crushed coriander	Spice	Boil	5 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 (custom):	78%	Flocculation:	Low
Optimum Temp:	17 - 24 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 129 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Bottling sugar Amount: 140

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

Transferir el mosto y la fruta al fermentador primario y aerear durante 1 minuto.
Añadir la levadura y aerear otro minuto.
Fermentación primaria llevará más tiempo del habitual (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

1,840

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Brews

Public: Yup, Shared
Last Updated: 2015-05-20 11:18 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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View Recipe

Pinza Valaca (AG)

May 23, 2015 to Jun 04, 2015

May 23, 2015 ^to Jun 04, 2015