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BigWit

180 calories 20.2 g 330 ml
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Beer Stats
Method: All Grain
Style: No Profile Selected
Boil Time: 60 min
Batch Size: 110 liters (fermentor volume)
Pre Boil Size: 120 liters
Post Boil Size: 110 liters
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 180 calories (Per 330ml)
Carbs: 20.2 g (Per 330ml)
Created: Saturday June 18th 2022
1.058
1.017
5.4%
11.7
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 kg American - Pilsner15 kg Pilsner 37 1.8 50%
9 kg American - Wheat9 kg Wheat 38 1.8 30%
2 kg Briess - Brewers Oat Flakes / Flaked oats2 kg Brewers Oat Flakes / Flaked oats 32.2 2.5 6.7%
4 kg Flaked Wheat4 kg Flaked Wheat 34 2 13.3%
30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
150 g Saaz150 g Saaz Hops Pellet 3.5 Boil 60 min 11.74 100%
150 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
270 g Orange Zest Spice Mash 5 min.
80 g Coriander Seed Spice Mash 5 min.
40 g Lemon Zest Spice Mash 0 min.
15 g Chamomile Water Agt Mash 0 min.
 
Yeast
Fermentis - Safale-WB06
Amount:
5 Each
Cost:
Attenuation (custom):
70%
Flocculation:
Low
Optimum Temp:
15 - 24 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 550 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 Volumes
 
Target Water Profile
ro romania
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 Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 116.45 L. Suggest reducing initial water volume to 45.4 L and adding 71.05 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 113.7 L. Suggest reducing strike water volume to 25.6 L and adding 68.3 L sparge/top-off. 93.9
Strike water volume at mash thickness of 3.1 L/kg 93.9
Mash volume with grains 113.7
Grain absorption losses -30
Remaining sparge water volume (equipment estimates 53.5 L) 57
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 116.5 L) 120
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 110
Going into fermentor 110
Total: 150.9  
Equipment Profile Used: System Default
 
Notes

100 ppm Clorid to incrase de sweetnes (other water chemistry is low ppm)

fresh zest bio and crrushed coriander seeds add at 5m boiling and leave 10m in flame out

not step mash but mash in 40c and slow rasing the temperature to 70c (mashing) and mash out 78

ph 5.2-5.3 in mashing and 5 in mash out to incrase the acidity

fermenting at 18c and rise 22c for two dayas at the end

medium carbonation

i modifid the cust attenuation to 70% to simulate the high mashing temperatute

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  • Last Updated: 2022-06-20 09:49 UTC