#30 Fruity Witbier, Pilsen, African Queen, Cranberries, Peppermint, Lactose - Beer Recipe - Brewer's Friend

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#30 Fruity Witbier, Pilsen, African Queen, Cranberries, Peppermint, Lactose

205 calories 20.8 g 22 oz
Beer Stats
Method: All Grain
Style: Experimental Beer
Boil Time: 60 min
Batch Size: 7 gallons (ending kettle volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Richard
Calories: 205 calories (Per 22oz)
Carbs: 20.8 g (Per 22oz)
Created: Friday April 2nd 2021
1.062
1.015
6.1%
140.9
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Canadian - Pale 2-Row10 lb Pale 2-Row 36 1.75 55.6%
2 lb Canada Malting - SUPERIOR PILSEN MALT2 lb SUPERIOR PILSEN MALT 37.2 1.5 11.1%
3 lb Flaked Oats3 lb Flaked Oats 33 2.2 16.7%
3 lb Simpsons - Oat Malt3 lb Oat Malt 28 2 16.7%
18 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Yakima Valley Hops - African Queen5 oz African Queen Hops Pellet 10 Boil at 212 °F 60 min 130.93 3.9%
3 oz Yakima Valley Hops - African Queen3 oz African Queen Hops Pellet 10 Whirlpool at 175 °F 10 min 9.95 2.3%
6 lb cranberries6 lb cranberries Hops Fresh 0 Boil at 212 °F 5 min 74.1%
8 oz Peppermint8 oz Peppermint Hops Fresh 0 Mash at 160 °F 50 min 6.2%
17.50 oz Lactose17.5 oz Lactose Hops Pellet 0 Whirlpool at 155 °F 1 min 13.5%
129.50 oz / 0.00
 
Yeast
Escarpment Labs - Fruity Witbier
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
62.6 - 75.2 °F
Starter:
No
Fermentation Temp:
79 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 141 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8 oz       Temp: 72 °F       CO2 Level: 0 Volumes
 
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 Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.29 gal (49.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.29 gal (1.15 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 6.75 27  
Mash volume with grains 7.89 31.6  
Grain absorption losses -2.25 -9  
Hops absorption losses (mash) -0.3 -1.2  
Remaining sparge water volume 4.05 16.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.29 g | 49.2 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -3.79 -15.2  
Post boil volume (equipment estimates 2.71 g | 10.9 qt) 7 28  
Hops absorption losses (whirlpool, hop stand) -0.77 -3.1  
Estimated amount in fermentor 6.23 24.9  
Total: 10.8 43.2
Equipment Profile Used: System Default
 
Notes

3 bunches of Peppermint
Lactose 2.5oz per pound

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  • Last Updated: 2022-10-15 17:43 UTC