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1664 Blanc Upgraded Version

163 calories 11.9 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Hakan Rafetovich
Calories: 163 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)
Created: Thursday March 31st 2022
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OG: 1.049 FG: 1.010 ABV: 5.1% IBU: 17

1.054
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6.3%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Weyermann - Extra Pale Premium Pilsner Malt2.5 kg Extra Pale Premium Pilsner Malt 38 1.5 37.1%
2 kg Weyermann - Pale Wheat2 kg Pale Wheat 36 2 29.7%
250 g Flaked Wheat250 g Flaked Wheat 34 2 3.7%
0.60 kg Belgian Candi Sugar - Clear/Blond (0L)0.6 kg Belgian Candi Sugar - Clear/Blond (0L) 38 0 8.9%
1 kg Muntons - Maris Otter1 kg Maris Otter 38 2.3 14.9%
380 g Apricot380 g Apricot - (late fermenter addition) 4.05 0 5.6%
6.73 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Fuggles15 g Fuggles Hops Pellet 4.5 Boil 15 min 3.6 33.3%
30 g Hersbrucker30 g Hersbrucker Hops Pellet 4 Boil 90 min 13.81 66.7%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
4.70 ml Lactic acid Water Agt Mash 0 min.
6 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
2.10 g Epsom Salt Water Agt Mash 0 min.
1.60 g Gypsum Water Agt Mash 0 min.
5 g Gelatin Fining Secondary 0 min.
5 g Coriander Seed Spice Boil 15 min.
35 g Sweet Orange Peel Flavor Boil 15 min.
0.10 g Salt Water Agt Mash 1 hr.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (custom):
84%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 117 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 152.2 g       Temp: 22 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Gümüşpınar Damacana
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
20 L Infusion 70 °C 65 °C 60 min
18 L Batch Sparge 74 °C 72 °C --
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 40 L) 37.2
Mash volume with grains (equipment estimates 43.8 L) 41
Grain absorption losses -5.8
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.4
Pre boil volume (equipment estimates 33.8 L) 31
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Volume into fermentor 25
Total: 37.2  
Equipment Profile Used: System Default
 
Notes
  • Candi Sugar boiled 30 mins. (Home made - EBC 16)
    Apricot puree added at 7th day into the secondary fermentor.
    * Cold crash for 2 days. (+4 °C) With 5 gr gelatine addition.


    Notes for the next batch / Recommendations:
    Corriander seeds needs to be doubled (10gr)
    Dry hop is "must to do"! (15-20gr hops & 5-10gr corriander seeds)
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  • Last Updated: 2022-08-20 11:48 UTC