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John’s Folley

325 calories 35.2 g 12 oz
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Beer Stats
Method: Extract
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6 gallons
Pre Boil Gravity: 1.081 (recipe based estimate)
Post Boil Gravity: 1.097 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Calories: 325 calories (Per 12oz)
Carbs: 35.2 g (Per 12oz)
Created: Sunday July 2nd 2023
1.097
1.027
9.2%
33.7
6.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb US - Pilsner7 lb Pilsner 37.7 2.06 38.9%
10 lb Black Rock - Unhopped Ultra-light LME10 lb Unhopped Ultra-light LME 36 2.7 55.6%
1 lb Candi Syrup - Belgian Candi Syrup - Clear (0L)1 lb Belgian Candi Syrup - Clear (0L) 32 0 5.6%
18 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 15.86 20%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 5 min 6.32 40%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 11.5 40%
5 oz / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
3 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
54 - 77 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 153 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.2 Volumes
 
Target Water Profile
Richton Park Well Water_20181226
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
34 14 32 14 260 300
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.64 g | 26.5 qt) 5.95 23.8  
Mash volume with grains (equipment estimates 6.64 g | 26.5 qt) 6.51 26  
Grain absorption losses (steeping) -0.88 -3.5  
Volume increase from sugar/extract (early additions) 0.93 3.7  
Pre boil volume (equipment estimates 6.69 g | 26.8 qt) 6 24  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.19 -0.8  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5.95 23.8
Equipment Profile Used: System Default
 
Notes

Zest and save all the oranges. Once the oranges are zested remove the fruit from the rind. The fruit and zest may be placed in a straining bag for easy removal after fermentation. Heat fruit and peels in 1/2 gallon (2L) of water to 160 degrees F (71C) and then turn off heat. Let it steep as it cools. Pour blood orange peels and fruit into the wort.

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  • Last Updated: 2023-07-07 22:33 UTC