Batch #17 WP Wit #2 - Beer Recipe - Brewer's Friend

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Batch #17 WP Wit #2

228 calories 22.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 79% (brew house)
Source: Gregory Doudna
Calories: 228 calories (Per 12oz)
Carbs: 22.7 g (Per 12oz)
Created: Tuesday November 8th 2022
1.069
1.016
7.0%
20.9
17.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row - Toasted6 lb Pale 2-Row - Toasted 33 30 46.2%
6 lb American - Red Wheat6 lb Red Wheat 38 2.5 46.2%
1 lb Briess - DME Golden Light1 lb DME Golden Light - (late boil kettle addition) 44.6 4 7.7%
13 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Northern Brewer - German Hallertau1 oz German Hallertau Hops Pellet 4.1 Boil 60 min 13.94 50%
1 oz Northern Brewer - German Hallertau1 oz German Hallertau Hops Pellet 4.1 Boil 15 min 6.92 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.54 oz Lemon peel Flavor Whirlpool 15 min.
0.39 oz Lime Zest Flavor Whirlpool 15 min.
0.28 oz Sweet Orange Peel Flavor Whirlpool 15 min.
0.28 oz Coriander Seed Spice Whirlpool 15 min.
0.60 oz orange peel Flavor Primary 3 days
 
Yeast
CellarScience - Cali
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
59 - 72 °F
Starter:
No
Fermentation Temp:
65 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 123 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 20. psi       Temp: 38 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
86 43 64 2.3 265 175
Nipomo Tap Water
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.25 gal Strike 165 °F 145 °F 10 min
0.75 gal Strike 200 °F 148 °F 10 min
1 gal Strike 200 °F 150 °F 60 min
3 gal Sparge 170 °F 170 °F 15 min
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.25 21  
Mash volume with grains 6.21 24.8  
Grain absorption losses -1.5 -6  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 3 12  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7 g | 28 qt) 6.5 26  
Volume increase from sugar/extract (late additions) 0.08 0.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.25 33
Equipment Profile Used: System Default
 
Notes

Batch #17 - 11/4/22
Note: it was Canadian red wheat, not American.
Add during whirlpool peel of 1 each, lemon, lime, navel orange
Add after 3 days fermentation peel of 1 navel orange and it's juice.
OG 1.048, FG 1.014.

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  • Last Updated: 2023-02-20 21:08 UTC