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Kronenbourg 1664 Blanc klone

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JL Brygghus
Rating:

4.50 (2 Reviews)

Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)

Created: Saturday May 16th 2015

Original Gravity:

1.052

Final Gravity:

1.011

ABV (standard):

5.4%

IBU (tinseth):

18.9

SRM (morey):

3.3

Mash pH

n/a

Cost $

n/a

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Brew Log History

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

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	German - Pilsner2.5 kg Pilsner	38	1.6	50%
2 kg	German - Wheat Malt2 kg Wheat Malt	37	2	40%
0.20 kg	Cane Sugar0.2 kg Cane Sugar	46	0	4%
0.30 kg	Flaked Wheat0.3 kg Flaked Wheat	34	2	6%
5 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
50 g	Saaz50 g Saaz Hops	Pellet	2.3	Boil	60 min	13.72	41.7%
30 g	Saaz30 g Saaz Hops	Pellet	2.3	Boil	15 min	4.08	25%
10 g	Amarillo10 g Amarillo Hops	Pellet	9.2	Boil	1 min	0.47	8.3%
10 g	Mosaic10 g Mosaic Hops	Pellet	12.5	Boil	1 min	0.64	8.3%
10 g	Amarillo10 g Amarillo Hops	Pellet	9.2	Dry Hop	7 days		8.3%
10 g	Mosaic10 g Mosaic Hops	Pellet	12.5	Dry Hop	7 days		8.3%
120 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
80 g	Saaz (Pellet) 80 g Saaz (Pellet) Hops	17.8	66.7%
20 g	Amarillo (Pellet) 20 g Amarillo (Pellet) Hops	0.47	16.6%
20 g	Mosaic (Pellet) 20 g Mosaic (Pellet) Hops	0.64	16.6%
120 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
25 L	Infusion	--	65 °C	80 min
25 L	Infusion	--	72 °C	15 min
4 L	Fly Sparge	--	76 °C	5 min
Starting Mash Thickness: 5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
40 g	Appelsinskall, fersk	Flavor	Boil	15 min.
4 g	Korianderfrø	Spice	Boil	15 min.
10 g	Sitronskall, fersk	Flavor	Boil	15 min.
10 g	Irish Moss	Fining	Boil	15 min.
800 g	Aprikospurè	Flavor	Secondary	7 days

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (avg):	76%	Flocculation:	Low-Med
Optimum Temp:	19 - 23 °C	Starter:	Yes
Fermentation Temp:	18 °C	Pitch Rate:	1.0 (M cells / ml / ° P) 296 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Sukker Amount: 8

Notes

Jeg har brukt fersk aprikos som ble hakket i biter, kokt og most til purè.
Denne ble så fryst, tilsettes etter stormgjæring.

Synes 800g gir en balansert smal av aprikos. Om man ønsker å komme enda nærmere originalen kan man øke til ca 1000g purè.

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