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Wickedly Witty Ginger

141 calories 13.3 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.57 gallons
Post Boil Size: 12.07 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)
Created Friday September 3rd 2021
1.043
1.009
4.4%
11.8
3.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Belgian - Pilsner10 lb Pilsner 37 1.6 47.6%
10 lb Unmalted Wheat10 lb Unmalted Wheat 36 2 47.6%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.8%
21 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.40 oz Saaz1.4 oz Saaz Hops Pellet 3.9 Boil 60 min 9.64 77.8%
0.40 oz Saaz0.4 oz Saaz Hops Pellet 3.9 Boil 30 min 2.12 22.2%
1.80 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
7.87 gal Strike 122 °F 30 min
Temperature 151 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 oz Coriander Seed Spice Mash 0 min.
0.50 oz Dried Ginger Root Flavor Mash 0 min.
1 oz Bitter Orange Peel Flavor Mash 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 170 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Reverse osmosis water
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
Total mash water needed 16.44 65.8  
Strike water volume at mash thickness of 1.5 qt/lb 7.88 31.5  
Grain absorption losses -2.63 -10.5  
Remaining sparge water volume 8.57 34.3  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 13.57 54.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.07 -0.3  
Amount going into fermentor 12 48  
Total: 16.44 65.8
 
Notes

Special Instructions / Notes:
Add Irish moss at the last 20 minutes of the boil, and the spices and orange peel at the last 15 minutes of the boil.
The batch size is 12 gals. to boil down to 10 gals.
Ferment between 65 and 68 degrees.
Do not add any fining agents as you want this beer to be very cloudy from proteins.

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  • Last Updated: 2021-09-03 02:59 UTC