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Azure Eclipse la Wit Diablo

377 calories 34.6 g 1 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 27 liters (ending kettle volume)
Pre Boil Size: 32.3 liters
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Severn Trent Water - UK
Calories: 377 calories (Per 1L)
Carbs: 34.6 g (Per 1L)
Created: Sunday June 28th 2020
1.041
1.008
4.3%
12.1
3.0
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg United Kingdom - Lager2.5 kg Lager 38 1.4 48.5%
2 kg United Kingdom - Wheat2 kg Wheat 37 2 38.8%
0.50 kg Rolled Oats0.5 kg Rolled Oats 33 2.2 9.7%
0.15 kg German - Acidulated Malt0.15 kg Acidulated Malt 27 3.4 2.9%
5.15 kg / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
44 g Hallertau Hersbrucker44 g Hallertau Hersbrucker Hops Leaf/Whole 2.8 Boil 60 min 12.12 100%
44 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Corriander Seed - Crushed Spice Boil 5 min.
10 g Sweet Orange - Valencia - Rind Water Agt Boil 5 min.
 
Yeast
Fermentis - Safale - American Ale Yeast US-05
Amount:
1 Each
Cost:
Attenuation (custom):
80%
Flocculation:
Medium
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 138 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Birmingham UK (Solihull)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
90 11 12 85 103 36
1. Added Campden Tablet to 35 litres
2. 5.0 grams of CaCl to liquor 35 litres
3. 5.0 grams Gypsum to liquor 35 litres
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 18.8
Mash volume with grains 22.2
Grain absorption losses -5.2
Remaining sparge water volume 19.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.9 L) 32.3
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil volume (equipment estimates 26.4 L) 27
Estimated amount in fermentor 27
Total: 38.4  
Equipment Profile Used: System Default
 
Notes
  1. Orange/Corridander/Hops added via Hop Spider.
  2. Removed hops after 60 mins
  3. Removed orange & corriander after 5 mins
  4. Used Brew Devil all in one set up
  5. Immersion SS wort chiller (supplied with Brew Devil)
    a. 0 - 3 mins from 100.00 degrees c to 72.3 degrees c
    b. 0 - 15 mins from 100.00 degree c to 41.2 degrees c
    c. 0 - 30 mins from 100.00 degrees to 27.5 degrees c
  6. pitched yeast at 24 degrees c OG 1.041
  7. 18 hours 22.3 degrees SG 1.022
  8. Using Tilt 2 SG device calibarted in water & known SG
  9. Yeast slurry (S-05) 1 x cup used from previous batch (2 weeks old)
  10. Bottled on 3 July (6 days after pitching yeast). Tilt 2 reading 1.006 & Hydrometre 1.008.
  11. Primmed with teaspoon of sugar
  12. 46 X 500ml bottles
  13. Brew house efficiency approx 72%
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  • Public: Yup, Shared
  • Last Updated: 2020-07-04 09:32 UTC