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witbier v2

157 calories 17.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 16 liters
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 157 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Wednesday August 17th 2022
1.051
1.014
4.9%
21.8
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.30 kg Flaked Wheat1.3 kg Flaked Wheat 34 2 44.2%
1.30 kg Castle Malting - Château Pilsen 2RS1.3 kg Château Pilsen 2RS 37 1.9 44.2%
0.34 kg Crisp Malting - Flaked Torrified Oats0.34 kg Flaked Torrified Oats 33 3.2 11.6%
2.94 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Strisselspalt25 g Strisselspalt Hops Pellet 3.3 Boil 60 min 21.76 100%
25 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5.08 g Coriander Seed Spice Boil 5 min.
19.46 g Lemon Zest Flavor Boil 5 min.
0.42 g Chamomile Herb Boil 5 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
10 Grams
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 49 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 50 g       Temp: 20 °C       CO2 Level: 2 Volumes
 
Target Water Profile
Balanced Profile
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
Strike water volume (equipment estimates 23.5 L) 19.8
Mash volume with grains (equipment estimates 25.5 L) 21.8
Grain absorption losses -2.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 19.7 L) 16
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 11
Volume into fermentor 11
Total: 19.8  
Equipment Profile Used: System Default
 
Notes

Fg is 1.020 after 3 weeks so maybe bottlebombs :D

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  • Public: Yup, Shared
  • Last Updated: 2022-10-04 18:25 UTC