Ain't No Foolin' in Brugge - Beer Recipe - Brewer's Friend

Ain't No Foolin' in Brugge

164 calories 18.8 g
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 73% (brew house)
Source: #blackmonty
Hop Utilization: 98%
Calories: 164 calories (Per )
Carbs: 18.8 g (Per )
URL: https://beerandbrewing.com/aint-no-foolin-wit-bier-recipe/
Created: Saturday October 9th 2021
1.053
1.016
4.9%
19.1
3.5
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.10 kg Belgian - Pilsner2.1 kg Pilsner 37 1.6 42%
2 kg Dingemans - Wheat Malt2 kg Wheat Malt 38.1 1.8 40%
0.40 kg Flaked Barley0.4 kg Flaked Barley 32 2.2 8%
0.40 kg Flaked Wheat0.4 kg Flaked Wheat 34 2 8%
0.10 kg Flaked Oats0.1 kg Flaked Oats 33 2.2 2%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
45 g Saaz45 g Saaz Hops Pellet 3.5 Boil at 100 °C 60 min 19.07 100%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g Sweet Orange Peel Flavor Boil 5 min.
20 g Coriander Seed Spice Boil 5 min.
10 g pink pepper Spice Whirlpool 5 min.
15 g Bergamott Orange Peel Flavor Boil 5 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 96 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 139.7 g       Temp: 21 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Kulcsi vízprofil
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Mash grains for

15 minutes at 45 °C
10 minutes at 52 °C
15 minutes at 58 °C
40 minutes at 64°C
10 minutes at 78 °C.

Boil for 60 minutes.

Coriander seeds need to be fry gently and grind, this brings out aromas. Pink pepper also must be ground.
A half pack of yeast is enough to make it suffer a little :-) so it will bring the belgian esters. Do not use nutrition salt and irish moss!

View Count: 336
Brew Count: 0
Last Updated: 2023-07-07 09:35 UTC

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