Fjord & Fjell Red Currant Wit III - Beer Recipe - Brewer's Friend

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Fjord & Fjell Red Currant Wit III

154 calories 15.3 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 120 liters (ending kettle volume)
Pre Boil Size: 122.5 liters
Pre Boil Gravity: 12.2 °P (recipe based estimate)
Efficiency: 65% (ending kettle)
Source: torejh
Hop Utilization: 94%
Calories: 154 calories (Per 330ml)
Carbs: 15.3 g (Per 330ml)
Created: Sunday May 30th 2021
12.5 °P
2.9 °P
5.1%
24.1
8.6
5.2
23.19
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
16.30 kg Bestmalz - BEST Wheat Malt16.3 kg BEST Wheat Malt CHF 1.00 / kg
CHF 16.30 		37.7 2.2 49.3%
10.70 kg Weyermann - BIOLAND Pilsner Malt (Organic)10.7 kg BIOLAND Pilsner Malt (Organic) 29 5.97 32.4%
1.60 kg German - CaraHell1.6 kg German - CaraHell 34 11 4.8%
2.15 kg German - Acidulated Malt2.15 kg German - Acidulated Malt CHF 1.60 / kg
CHF 3.44 		27 3.4 6.5%
2.30 kg Flaked Wheat2.3 kg Flaked Wheat CHF 1.50 / kg
CHF 3.45 		34 3.84 7%
33.05 kg / CHF 23.19
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Magnum50 g Magnum Hops Pellet 12.9 Boil 65 min 13.12 25%
70 g Belma70 g Belma Hops Pellet 11.6 Boil 5 min 3.24 35%
80 g Belma80 g Belma Hops Pellet 11.6 Whirlpool at 90 °C 15 min 7.73 40%
200 g / CHF 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
5 g Salt Water Agt Mash 1 hr.
90 g Bio Orange Peel Spice Boil 5 min.
30 g Cardamom Spice Boil 5 min.
4 kg Red Currants Flavor Primary 5 days
 
Yeast
- Farmhouse Yeast #1 - Sigmund Kveik
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 1124 B cells required
CHF 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 190 g       CO2 Level: 5.5 g/l
 
Target Water Profile
Belgian White
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 11 10 30 30 0

Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
69.4 L Mash In Strike 62 °C 55 °C 10 min
Temperature -- 64 °C 45 min
Temperature -- 73 °C 20 min
59 L Fly Sparge -- 76 °C 30 min
Starting Mash Thickness: 2.1 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 127.73 L. Suggest reducing initial water volume to 45.4 L and adding 82.33 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 91.22 L. Suggest reducing initial water volume to 23.59 L and adding 45.82 L sparge/top-off. 69.4
Strike water volume at mash thickness of 2.1 L/kg 69.4
Mash volume with grains 91.2
Grain absorption losses -33.1
Remaining sparge water volume 87
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 127.7 L) 122.5
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.6
Post boil volume (equipment estimates 114.8 L) 120
Hops absorption losses (whirlpool, hop stand) -0.4
Estimated amount in fermentor 119.6
Total: 156.5  
Equipment Profile Used: System Default
"Fjord & Fjell Red Currant Wit III" Witbier beer recipe by torejh. All Grain, ABV 5.11%, IBU 24.09, SRM 8.58, Fermentables: ( BEST Wheat Malt, BIOLAND Pilsner Malt (Organic), German - CaraHell, German - Acidulated Malt, Flaked Wheat) Hops: (Magnum, Belma) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Bio Orange Peel, Cardamom, Red Currants)
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-07-04 11:45 UTC
  • Snapshot Created: 2021-05-30 09:23 UTC
  • Link To Parent Recipe