Jogersö Witbier - Beer Recipe - Brewer's Friend

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Jogersö Witbier

150 calories 14.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 25 liters
Post Boil Size: 19 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 150 calories (Per 330ml)
Carbs: 14.7 g (Per 330ml)
Created: Tuesday July 7th 2020
1.049
1.011
5.0%
16.6
3.4
5.8
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 53.1%
1.90 kg German - Wheat Malt1.9 kg Wheat Malt 37 2 33.6%
0.75 kg Torrified Wheat0.75 kg Torrified Wheat 36 2 13.3%
5.65 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Motueka8 g Motueka Hops Leaf/Whole 6 Boil 60 min 4.45 12.1%
18 g Motueka18 g Motueka Hops Leaf/Whole 6 Boil 30 min 7.7 27.3%
40 g Motueka40 g Motueka Hops Leaf/Whole 6 Boil 5 min 4.44 60.6%
66 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
12 g coriander Herb Mash 10 min.
9 g Pomerans Spice Mash 10 min.
2 g Gypsum Water Agt Mash --
1 g Calcium Chloride (anhydrous) Water Agt Mash --
1 g Table Salt Water Agt Mash --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 106 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.5 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Steeping 63 °C 63 °C 20 min
Temperature 63 °C 70 °C 20 min
5 L Sparge 70 °C 76 °C 60 min
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 8.5
Mash volume with grains (equipment estimates 6.2 L) 12.2
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 23.1 L) 23.1
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25 L) 25
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 19
Top off amount 6
Going into fermentor 25
Total: 31.6  
Equipment Profile Used: System Default
"Jogersö Witbier" Witbier beer recipe by Brewer #59927. All Grain, ABV 5.01%, IBU 16.6, SRM 3.43, Fermentables: (Pilsner, Wheat Malt, Torrified Wheat) Hops: (Motueka) Other: (coriander, Pomerans, Gypsum, Calcium Chloride (anhydrous), Table Salt)
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  • Public: Yup, Shared
  • Last Updated: 2020-07-10 19:35 UTC