WITBIER#3 - Beer Recipe - Brewer's Friend

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WITBIER#3

184 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 85% (brew house)
Calories: 184 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Thursday June 25th 2020
1.060
1.013
6.2%
10.5
3.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.80 kg Flaked Wheat2.8 kg Flaked Wheat 34 2 47.5%
1.25 kg Finland - Pale Ale Malt1.25 kg Pale Ale Malt 36 2 21.2%
1.85 kg German - Bohemian Pilsner1.85 kg Bohemian Pilsner 38 1.9 31.4%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g East Kent Goldings15 g East Kent Goldings Hops Pellet 6.8 Boil 60 min 10.53 37.5%
25 g Hallertau Mittelfruh25 g Hallertau Mittelfruh Hops Pellet 2.85 Boil 0 min 62.5%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Karamellisert Appelsinskall Spice Boil --
15 g Korianderfrø Spice Boil --
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
79%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 276 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 17.7
Mash volume with grains (equipment estimates 18.6 L) 21.6
Grain absorption losses -5.9
Remaining sparge water volume (equipment estimates 19.9 L) 20.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.8 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Top off amount 3
Going into fermentor 25
Total: 37.8  
Equipment Profile Used: System Default
 
Notes

Mengden meske- og skyllevann du bør bruke kommer an på utstyret og metoden du brygger med. Som et anslag
kan vi si at du kan bruke 20 l meskevann og 13,7 l skyllevann til dette ølet. Noen bryggemaskiner (f.eks. Speidel
Braumeister) kan kreve større mengder meskevann. Sjekk alltid manualen på utstyret du bruker.
Mesking på 66 grader i 75 min. Utmesk på 77 grader i 5 min hvis du har mulighet til å øke temperatur i mesken.

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  • Last Updated: 2020-06-25 13:26 UTC