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FRUIT WIT

7615 calories 842.9 g 21 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 24.5 liters (ending kettle volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 73% (ending kettle)
Hop Utilization: 71%
Calories: 7615 calories (Per 21L)
Carbs: 842.9 g (Per 21L)
Created: Thursday November 12th 2020
1.039
1.011
3.7%
24.4
3.4
5.9
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Canadian - Pale 2-Row5 lb Pale 2-Row 36 1.75 45.5%
5 lb Flaked Wheat5 lb Flaked Wheat 34 2 45.5%
1 lb Briess - DME Bavarian Wheat1 lb DME Bavarian Wheat - (late fermenter addition) 44.6 3 9.1%
11 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil at 96.6 °C 60 min 9.17 25%
2 oz Amarillo2 oz Amarillo Hops Pellet 8.6 Boil at 96.6 °C 10 min 15.25 50%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Dry Hop at 22 °C 3 days 25%
4 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Coriander Seed Spice Boil 5 min.
8 g Sweet Orange Peel Flavor Boil 5 min.
3 g Grapefruit Peel Flavor Boil 5 min.
0.50 oz rose hips Flavor Boil 0 min.
 
Yeast
Escarpment Labs - Fruity Witbier
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 1.65 Volumes
 
Target Water Profile
YYC WATER
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
30 L Strike 76 °C 68 °C 60 min
3 L Sparge 76 °C 70 °C --
Starting Mash Thickness: 1.5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 6.8
Mash volume with grains 9.8
Grain absorption losses -4.5
Remaining sparge water volume 28.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 30.6 L) 30
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil volume (equipment estimates 23.9 L) 24.5
Estimated amount in fermentor 24.5
Total: 35.4  
Equipment Profile Used: System Default
"FRUIT WIT" Witbier beer recipe by JAMIE THE BREWER. All Grain, ABV 3.73%, IBU 24.42, SRM 3.43, Fermentables: (Pale 2-Row, Flaked Wheat, DME Bavarian Wheat) Hops: (Hallertau Mittelfruh, Amarillo) Other: (Coriander Seed, Sweet Orange Peel, Grapefruit Peel, rose hips)
Last Updated and Sharing
 
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  • Last Updated: 2020-11-16 05:03 UTC