Bianca

147 calories 16.5 g
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 25 liters (ending kettle volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 10.4 °P (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Stefano e Roberta
No Chill: 10 minute extended hop boil time
Calories: 147 calories (Per )
Carbs: 16.5 g (Per )
Created Saturday October 6th 2018
11.8 °P
3.5 °P
4.45%
13.88
9.45
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.80 kg Belgian - Pale Ale3.8 kg Pale Ale 38 3.4 70%
1.10 kg German - Wheat Malt1.1 kg Wheat Malt 37 2 20%
0.60 kg Flaked Barley0.6 kg Flaked Barley 32 2.2 10%
5.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Styrian Goldings25 g Styrian Goldings Hops Pellet 3.2 Boil 60 min 9.02 55.6%
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 3.2 Boil 15 min 4.86 44.4%
45 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
17 L protein rest Infusion 50 °C 15 min
amilasi Infusion 67 °C 40 min
pausa sicurezza Temperature 71 °C 10 min
mash out Temperature 78 °C 5 min
17 L Sparge 78 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
20 g buccia arancia Spice Boil 0 min.
20 g coriandolo Spice Boil 0 min.
20 g cardamomo Spice Boil 0 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
15 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 222 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.4 Volumes
 
Target Water Profile
Acqua acquedotto Rivanazzano terme
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Author: Stefano e Roberta, Method: All Grain, Style: Witbier, ABV 4.45%, IBU 13.88, SRM 9.45, Fermentables: (Pale Ale, Wheat Malt, Flaked Barley) Hops: (Styrian Goldings) Other: (buccia arancia, coriandolo, cardamomo)
View Count: 123
Brew Count: 1
Last Updated: 2018-10-06 08:55 UTC

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