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Indika - Wit

153 calories 15.5 g 0.33 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 0.33L)
Carbs: 15.5 g (Per 0.33L)
Created: Wednesday May 26th 2021
1.050
1.012
5.0%
15.3
7.4
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
6 kg Weyermann - Pilsner6 kg Pilsner 36 2.51 49.4%
5.50 kg Flaked Wheat5.5 kg Flaked Wheat 34 3.84 45.3%
420 g Flaked Oats420 g Flaked Oats 33 4.37 3.5%
220 g Munich - Light 10L220 g Munich - Light 10L 33 25.19 1.8%
12.14 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
90 g Saaz90 g Saaz Hops Pellet 3.5 Boil 60 min 15.28 100%
90 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Coriander Seed Spice Boil 10 min.
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
2 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 217 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 470 g       Temp: 20 °C       CO2 Level: 3 Volumes
 
Target Water Profile
Bronchales
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
37 L Infusion 65 °C 65 °C 60 min
13 L Fly Sparge 75 °C 75 °C --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 49 L. Suggest reducing initial water volume to 45.4 L and adding 3.6 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36.4
Mash volume with grains (equipment estimates 34.4 L) 44.4
Grain absorption losses -12.1
Remaining sparge water volume (equipment estimates 25.6 L) 21.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 49 L) 45
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 40
Top off amount 10
Going into fermentor 50
Total: 58  
Equipment Profile Used: System Default
 
Notes

Maceració (pH=5,2) + Recirculat continu
Rentat
Modificar
Ebullició de 5 minuts
Addició àcid làctic fins a pH=4,5
Refredar a 38ºC
Inocular bactèries làctiques (deixar 24-72h fins pH 3,2 - 3,6)
Ebullició de 90 minuts (coriandre indi als últims 10 minuts)
Whirpool (pell de llima, pell de llimona)
Refredar a 38ºC
Inocular llevat
Afegir Sal Marina dissolta en aigua o most (30-35g)
Baixar temperatura a 2ºC (4 dies)
Embotellat amb priming (dextrosa)

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  • Last Updated: 2021-08-02 10:07 UTC