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Ægir Witbier

Method: All Grain
Style: Witbier
Boil Time: 65 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 36.4 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)

Created: Sunday March 27th 2016

Original Gravity:

1.046

Final Gravity:

1.008

ABV (standard):

5.0%

IBU (tinseth):

19.8

EBC (ebcmorey):

9.6

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
2.73 kg	United Kingdom - Maris Otter Pale2.73 kg Maris Otter Pale	38	8.51	50%
1.66 kg	United Kingdom - Wheat1.66 kg Wheat	37	3.84	30.4%
0.25 kg	German - Munich Light0.25 kg Munich Light	37	14.51	4.6%
0.41 kg	United Kingdom - Oat Malt0.41 kg Oat Malt	28	3.84	7.5%
0.41 kg	Torrified Wheat0.41 kg Torrified Wheat	28	4.11	7.5%
5.46 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
20 g	Mount Hood20 g Mount Hood Hops	Pellet	5.5	Boil	55 min	12.87	50%
10 g	Mount Hood10 g Mount Hood Hops	Pellet	5.5	Boil	25 min	4.58	25%
10 g	Mount Hood10 g Mount Hood Hops	Pellet	5.5	Boil	10 min	2.39	25%
40 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
40 g	Mount Hood (Pellet) 40 g Mount Hood (Pellet) Hops		19.84	100%
40 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
19.1 L		Temperature	--	66 °C	75 min
	Mash out	Temperature	--	78 °C	5 min
17.3 L		Sparge	--	78 °C	10 min
Starting Mash Thickness: 3.5 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
22 g	Appelsinskall	Flavor	Boil	0 min.
15 g	Korriander	Flavor	Boil	0 min.
0.50 each	Whirefloc	Fining	Boil	10 min.
0.50 tsp	Yeast Nutrient	Other	Boil	10 min.
6 g	Calcium Chloride	Water Agt	Mash	1 hr.
5 g	Gypsum	Water Agt	Mash	1 hr.
4 g	Baking Soda	Water Agt	Mash	1 hr.
5 ml	Lactic acid	Water Agt	Mash	1 hr.

Yeast

White Labs - Belgian Wit Ale Yeast WLP400

Amount:	1 Each	Cost:
Attenuation (custom):	81%	Flocculation:	Low-Med
Optimum Temp:	19 - 23 °C	Starter:	No
Fermentation Temp:	21 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 214 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

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

Add flavour after boil off at 55min, 5 min wait, then start cooling.
Pitch @ 21C. Keep at 21 (+/- 0,6) for 14 days.

1 liter starter:
DME Required:
3.6 oz, 102.7 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.76
Ending Cell Count:
222 billion cells
Resulting Pitch Rate:
0.92M cells / mL / °P
Starter meets desired pitching rate!

Last Updated and Sharing

399

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Brews

Public: Yup, Shared
Last Updated: 2018-09-22 12:09 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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