Blood Orange Belgian Wit

Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.084 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 165 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)

Created: Tuesday March 28th 2017

Original Gravity:

1.050

Final Gravity:

1.013

ABV (standard):

4.9%

IBU (tinseth):

12.5

SRM (morey):

3.6

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
6 lb	Dry Malt Extract - Wheat6 lb Dry Malt Extract - Wheat		42	3	100%
6 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	60 min	7	33.3%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	20 min	2.97	33.3%
0.50 oz	East Kent Goldings0.5 oz East Kent Goldings Hops	Pellet	5	Boil	10 min	2.54	33.3%
1.50 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	East Kent Goldings (Pellet)	9.54	66.6%
0.50 oz	Saaz (Pellet) 0.49999999885628 oz Saaz (Pellet) Hops	2.97	33.3%
1.50 oz / $ 0.00

Other Ingredients

Amount	Name	Cost	Type	Use	Time
1 oz	Crushed Coriander		Spice	Boil	5 min.
8 each	Blood Oranges Zested and Peeled		Other	Other	--

Yeast

Wyeast - Belgian Witbier 3944

Amount:	1 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	62 - 75 °F	Starter:	No
Fermentation Temp:	68 °F	Pitch Rate:	-

$ 0.00 Yeast Pitch Rate and Starter Calculator

Notes

Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The fruit and zest may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon (2L) of water to 160 degrees F (71C) and then turn off heat. Let it steep as it cools. Pour blood orange peels and fruit into the wort.

View Count: 1120
Brew Count: 0
Last Updated: 2017-03-28 16:30 UTC

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