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BdK Witbier

141 calories 15 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 8 liters
Pre Boil Gravity: 1.057 (recipe based estimate)
Post Boil Gravity: 1.046 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Magnus Keijser
Calories: 141 calories (Per 330ml)
Carbs: 15 g (Per 330ml)
Created: Sunday June 28th 2020
1.046
1.012
4.5%
12.3
3.3
5.2
26.29
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Weyermann - Wheat Malt500 g Wheat Malt kr 1.90 / kg
kr 0.95 		37 2 33.3%
0.50 kg Muntons - Dry Malt Extract - Extra Light0.5 kg Dry Malt Extract - Extra Light - (late boil kettle addition) kr 9.80 / kg
kr 4.90 		42 2.5 33.3%
500 g Dry Malt Extract - Wheat500 g Dry Malt Extract - Wheat - (late boil kettle addition) kr 9.80 / kg
kr 4.90 		42 3 33.3%
1,500 g / kr 10.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops kr 59.00 / kg
kr 1.18 		Pellet 2.2 First Wort 0 min 12.3 100%
20 g / kr 1.18
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsym kr 22.00 / kg
kr 0.02 		Water Agt Mash 1 hr.
0.50 g Chalk kr 29.00 / kg
kr 0.01 		Water Agt Mash 0 min.
1.50 ml Lactic acid kr 17.60 / L
kr 0.03 		Water Agt Mash 0 min.
1 g Table Salt kr 1.20 / kg
kr 0.00 		Water Agt Mash 0 min.
1 g Protafloc kr 78.00 / kg
kr 0.08 		Fining Boil 15 min.
1 g Jästnäring kr 152.00 / kg
kr 0.15 		Other Boil 10 min.
8 g Coriander seed kr 7.00 / kg
kr 0.06 		Spice Boil 5 min.
1.50 g Kamomill kr 50.00 / kg
kr 0.08 		Spice Boil 5 min.
12.50 g Lemon zest kr 0.06 / g
kr 0.75 		Flavor Boil 5 min.
4.30 g Lime zest kr 0.18 / g
kr 0.77 		Flavor Boil 5 min.
29 g Orange zest kr 0.05 / g
kr 1.45 		Flavor Boil 5 min.
5 ml Clarity Ferm kr 390.00 / L
kr 1.95 		Fining Primary 0 min.
45 g Vit Sirap kr 2.50 / kg
kr 0.11 		Other Bottling 0 min.
kr 5.46
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
1 Each
Cost:
kr 8.90 / each
kr 8.90
Attenuation (avg):
72.5%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 40 B cells required
kr 8.90 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 45       CO2 Level: 0.8 Volumes
 
Target Water Profile
Vattenkvalitet vid Lovö vattneverk 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 4 11 14 41 68
TVWPH80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Proteinase Temperature -- 58 °C 20 min
Beta-amylase Temperature -- 65 °C 50 min
Alpha-amylase Temperature -- 70 °C 20 min
Mash-out Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 18.5 L) 8.5
Mash volume with grains (equipment estimates 18.5 L) 8.8
Grain absorption losses (steeping) -0.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 18 L) 8
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 10
Going into fermentor 10
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 8.5  
Equipment Profile Used: System Default
"BdK Witbier" Witbier beer recipe by Magnus Keijser. Partial Mash, ABV 4.5%, IBU 12.3, SRM 3.26, Fermentables: ( Wheat Malt, Dry Malt Extract - Extra Light, Dry Malt Extract - Wheat) Hops: (Saaz) Other: (Gypsym, Chalk, Lactic acid, Table Salt, Protafloc, Jästnäring, Coriander seed, Kamomill, Lemon zest, Lime zest, Orange zest, Clarity Ferm, Vit Sirap)
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  • Last Updated: 2020-11-03 08:52 UTC