Kia Ora Witbier - Beer Recipe - Brewer's Friend

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Kia Ora Witbier

1 calories 0.1 g 1.25 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 40.8 liters
Post Boil Size: 33.1 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Josh Weikart - Craft and Brewer
Calories: 1 calories (Per 1.25ml)
Carbs: 0.1 g (Per 1.25ml)
Created: Thursday April 20th 2023
1.061
1.016
5.9%
24.3
4.4
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg Gladfield - German Pilsner Malt3 kg German Pilsner Malt 36.3 2.03 45.5%
3 kg Flaked Wheat3 kg Flaked Wheat 34 2 45.5%
300 g Gladfield - Sour Grapes Acid Malt300 g Sour Grapes Acid Malt 12.4 2.03 4.5%
300 g Gladfield - Big O, Malted Oats300 g Big O, Malted Oats 27.5 2.28 4.5%
6.60 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
40 g Pacific Jade40 g Pacific Jade Hops Pellet 13 Boil 10 min 20.95 66.7%
20 g Pacific Jade20 g Pacific Jade Hops Pellet 13 Whirlpool at 80 °C 15 min 3.39 33.3%
60 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.50 g Yeast Nutrient Other Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
4 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
19 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 344 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.82 bar       Temp: 4 °C       CO2 Level: 2.5 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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
50 L Strike 68 °C 67 °C 90 min
Starting Mash Thickness: 4 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4 L/kg 26.4
Mash volume with grains 30.8
Grain absorption losses -6.6
Remaining sparge water volume (equipment estimates 13 L) 21.9
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.9 L) 40.8
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume (equipment estimates 23.1 L) 33.1
Hops absorption losses (whirlpool, hop stand) -0.1
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 33 L) 23
Total: 48.3  
Equipment Profile Used: System Default
 
Notes

https://beerandbrewing.com/recipe-kia-ora-witbier/

https://beerandbrewing.com/make-your-best-witbier/

DIRECTIONS
Mill the other grains before adding the rice hulls. Mash at 152°F (67°C) for 90 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 67°F (19°C), aerate, and pitch yeast. Ferment at 67°F (19°C) for 3 days, then let the temperature rise to 72°F (22°C). When fermentation is complete, crash, package, and carbonate to about 2.5 volumes.

For spices, we’re going to add…nothing. You can if you want. We’ll be over here, with the hops.

The best thing about the hopping for this recipe is how perfectly the hop is suited to the task, which means we use one hop in two additions. Get yourself 2 ounces (57 g) of Pacific Jade, a New Zealand hop variety that features…wait for it…lemon, orange, pepper, and herbs. It even has a healthy double-digit alpha-acid percentage. You’ll add 20–25 IBUs of it in a 10-minute addition, and whatever’s left at flame-out. Done. No spice grinder, no dried peels, no flower petals, and a bright, fruity, spicy flavor and aroma.

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  • Last Updated: 2023-04-23 18:08 UTC