Szamó&Marci esküvői sör - Witbier - Beer Recipe - Brewer's Friend

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Szamó&Marci esküvői sör - Witbier

145 calories 16.5 g 0.33 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 41 liters (ending kettle volume)
Pre Boil Size: 44 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (ending kettle)
Hop Utilization: 98%
Calories: 145 calories (Per 0.33L)
Carbs: 16.5 g (Per 0.33L)
Created: Sunday June 26th 2022
1.047
1.014
4.4%
21.1
3.7
5.7
12,930.00
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg Viking - Pilsner Malt2.5 kg Pilsner Malt Ft 580.00 / kg
Ft 1,450.00 		37 1.9 29%
3.50 kg Viking - Wheat Malt3.5 kg Wheat Malt Ft 540.00 / kg
Ft 1,890.00 		38 2.5 40.6%
2.50 kg Flaked Wheat2.5 kg Flaked Wheat Ft 920.00 / kg
Ft 2,300.00 		34 2 29%
0.12 kg Rice Hulls0.12 kg Rice Hulls Ft 1,750.00 / kg
Ft 210.00 		0 0 1.4%
8.62 kg / Ft 5,850.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Amarillo50 g Amarillo Hops Ft 25.20 / g
Ft 1,260.00 		Pellet 8.6 Boil 30 min 21.12 100%
50 g / Ft 1,260.00
 
Other Ingredients
Amount Name Cost Type Use Time
100 g Sweet Orange Peel Ft 12.00 / g
Ft 1,200.00 		Spice Whirlpool 20 min.
100 g Bitter Orange Peel Ft 11.40 / g
Ft 1,140.00 		Spice Whirlpool 20 min.
60 g Coriander Seed Ft 35.00 / g
Ft 2,100.00 		Spice Whirlpool 20 min.
120 mg/l Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
100 mg/l Epsom Salt Water Agt Mash 1 hr.
70 mg/l Gypsum Water Agt Mash 1 hr.
30 mg/l Salt Water Agt Mash 1 hr.
15 mg/l Baking Soda Water Agt Mash 1 hr.
Ft 4,440.00
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
1 Each
Cost:
Ft 1,380.00 / each
Ft 1,380.00
Attenuation (avg):
70%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 168 B cells required
Ft 1,380.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.65 Volumes
 
Target Water Profile
Cinkota csapvíz
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 10 16 70 70 10
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
35 L Becefrézés Strike 37 °C 37 °C 10 min
Aminosav pihentető Temperature -- 45 °C 15 min
közepes molekulájú keményítők Temperature -- 52 °C 15 min
béta amiláz Temperature -- 62 °C 30 min
alfa amiláz Temperature -- 73 °C 30 min
kicefrézés Temperature -- 78 °C 5 min
15 L máslás Sparge -- 78 °C 30 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 46.95 L. Suggest reducing initial water volume to 45.4 L and adding 1.55 L sparge/top-off.  
Strike water volume at mash thickness of 4 L/kg 34.5
Mash volume with grains 40.2
Grain absorption losses -8.6
Remaining sparge water volume 19
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47 L) 44
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil volume (equipment estimates 38.1 L) 41
Estimated amount in fermentor 41
Total: 53.5  
Equipment Profile Used: System Default
"Szamó&Marci esküvői sör - Witbier" Witbier beer recipe by Vorosvarihelyorseg. All Grain, ABV 4.35%, IBU 21.12, SRM 3.71, Fermentables: (Pilsner Malt, Wheat Malt, Flaked Wheat, Rice Hulls) Hops: (Amarillo) Other: (Sweet Orange Peel, Bitter Orange Peel, Coriander Seed, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Baking Soda)
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  • Last Updated: 2022-07-02 07:44 UTC