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CITRUS-WIT

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Anders Persson
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)

Created: Thursday June 28th 2018

Original Gravity:

1.055

Final Gravity:

1.014

ABV (standard):

5.4%

IBU (tinseth):

14.8

SRM (morey):

4.7

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.70 kg	American - White Wheat3.7 kg White Wheat	40	2.8	68.5%
1.50 kg	American - Pilsner1.5 kg Pilsner	37	1.8	27.8%
200 g	American - Munich - Light 10L200 g Munich - Light 10L	33	10	3.7%
5.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Pearl Hallertau 15 g Pearl Hallertau Hops	Pellet	6.9	Boil	60 min	11.57	68.2%
7 g	Pearl Hallertau 7 g Pearl Hallertau Hops	Pellet	6.9	Boil	20 min	3.27	31.8%
22 g / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
22 g	Pearl Hallertau (Pellet) 22 g Pearl Hallertau (Pellet) Hops		14.84	100%
22 g / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	Sparge	--	37 °C	25 min
	Sparge	--	50 °C	10 min
	Sparge	--	62 °C	30 min
	Sparge	--	72 °C	60 min
	Fly Sparge	--	78 °C	10 min
Starting Mash Thickness: 2.7 L/kg

Other Ingredients

Amount	Name	Type	Use	Time
50 g	Korriander	Spice	Boil	10 min.
10 g	Citronskal rivet	Flavor	Boil	10 min.
10 g	Limeskal rivet	Flavor	Boil	10 min.
250 g	Risskal	Other	Mash	0 min.
3 g	yeast nutriant	Water Agt	Boil	10 min.
1 g	Gypsum	Water Agt	Mash	0 min.
3 g	Calcium Chloride	Water Agt	Mash	0 min.
0.50 g	Magnesium Chloride	Water Agt	Mash	0 min.
6 g	Chalk	Water Agt	Mash	0 min.

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Med-Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	18 °C	Pitch Rate:	0.5 (M cells / ml / ° P) 163 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

ANDP - Belgisk Blonde

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
75	5	10	50	25	65
QXFFLS3 Gypsum, CaSO4•2H2O: 1gram Epsom salt, MgSO4•7H2O: Table salt, NaCl: Calcium chloride, CaCl2•2H2O: 3gram Magnesium chloride, MgCl2•6H2O: 0,5gram Chalk, CaCO3: 6gram Baking Soda, NaHCO3: Slaked Lime, Ca(OH)2: Lye, NaOH:
Mash Chemistry and Brewing Water Calculator

Notes

Strike Water: 14,6 liter @ 40gr C.
Använd risskal.
Koka upp allt vatten kvällen innan.
Mal vetet med 1,0mm, resten 1,2mm.
Korriander, Citronskal, Limeskal och Grapeskal.
Skaka inte in för mycket syre innan jäsning.
Primärjäsning vid 18gr C i 4 dar, sedan 21gr C resten av tiden.

Last Updated and Sharing

497

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Brews

Public: Yup, Shared
Last Updated: 2018-10-19 06:03 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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