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Double or Wits

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Cask Ale Brewing Co.
Calories: 247 calories (Per 12oz)
Carbs: 22.8 g (Per 12oz)

Created: Saturday April 8th 2017

Original Gravity:

1.075

Final Gravity:

1.015

ABV (standard):

7.8%

IBU (tinseth):

27.1

SRM (morey):

5.7

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 68°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7.50 lb	German - Pilsner7.5 lb Pilsner	38	1.6	47.2%
6 lb	Flaked Wheat6 lb Flaked Wheat	34	2	37.8%
1 lb	Flaked Oats1 lb Flaked Oats	33	2.2	6.3%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	6.3%
6 oz	German - Melanoidin6 oz Melanoidin	37	25	2.4%
15.87 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Leaf/Whole	3.7	Boil	60 min	12.38	50%
1 oz	Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops	Leaf/Whole	4.4	Boil	60 min	14.72	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Hallertau Hersbrucker (Leaf/Whole)	12.38	50%
1 oz	Hallertau Hersbrucker (Leaf/Whole)	14.72	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
24 qt	Infusion	--	122 °F	15 min
8 qt	Infusion	--	154 °F	60 min
Starting Mash Thickness: 1.5 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.50 oz	Sweet orange peel	Spice	Boil	15 min.
0.50 oz	Corriander seeds (crushed)	Spice	Boil	5 min.
5 each	Chamomile tea bags	Spice	Boil	5 min.
1 g	paradise Seeds	Spice	Boil	5 min.

Yeast

Imperial Yeast - B44 Whiteout

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Medium-low
Optimum Temp:	62 - 72 °F	Starter:	Yes
Fermentation Temp:	68 °F	Pitch Rate:	1.0 (M cells / ml / ° P) 344 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: Sucorse Amount: 1.2 oz/gal CO₂ Level: 3 Volumes

Target Water Profile

Pilsen (Light Lager)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
7	3	2	5	5	25
Mash Chemistry and Brewing Water Calculator

Notes

Starter: 1.25 L at 1.040 (5 oz DME) = 378 billion cells.
Didn't bother with fining since its a cloudy/hazy style.
Loki yeast used but not on list so used whiteout (Witbier style).
Ferment at 68F for first 2/3 of fermentation. Raise to 72 for last 1/3.

Last Updated and Sharing

746

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Brews

Public: Yup, Shared
Last Updated: 2017-04-08 17:21 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

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Double or Wits

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