witbeer "la malteria de la cerveza" - Beer Recipe - Brewer's Friend

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witbeer "la malteria de la cerveza"

144 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 18 liters (fermentor volume)
Pre Boil Size: 23 liters
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: B-ALE
Hop Utilization: 97%
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Wednesday November 15th 2023
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7.57
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
0.05 kg Flaked Oats0.05 kg Flaked Oats 2.46 € / kg
0.12 € 		33 4.37 1.3%
1.94 kg Weyermann - DE - Weyermann - Bohemian Pilsner1.94 kg DE - Weyermann - Bohemian Pilsner 38 4.5 50.4%
0.09 kg Weyermann - DE - Weyermann - Munich Type I0.09 kg DE - Weyermann - Munich Type I 2.14 € / kg
0.19 € 		38 16 2.3%
1.77 kg Weyermann - DE - Weyermann - Wheat Malt1.77 kg DE - Weyermann - Wheat Malt 1.92 € / kg
3.40 € 		37 3.5 46%
3.85 kg / 3.71 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
18.90 g Hopsteiner - Perle18.9 g Perle Hops 0.03 € / g
0.57 € 		Pellet 5.1 Boil at 100 °C 60 min 14.86 100%
18.90 g / 0.57 €
 
Other Ingredients
Amount Name Cost Type Use Time
22.50 g Cascara naranja Spice Boil 5 min.
4.50 g Coriander Seed 0.01 € / g
0.05 € 		Spice Boil 5 min.
4.50 g lemon grass 0.02 € / g
0.09 € 		Flavor Boil 5 min.
2.70 g manzanilla dulce 0.03 € / g
0.08 € 		Flavor Boil 5 min.
4.50 g Epsom Salt Water Agt Mash 1 hr.
4.88 ml Phosphoric acid Water Agt Mash 1 hr.
4.40 g Phosphoric acid Water Agt Sparge 1 hr.
0.22 €
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
9.90 Grams
Cost:
0.31 € / g
3.07 €
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 74 B cells required
3.07 € Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 0.49 bar       Temp: 1 °C       CO2 Level: 2.3 Volumes
 
Target Water Profile
Witbier “la malteria de la cerveza”
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
50 7 5 60 75 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.8 L ESCALON PROTEICO (Ph a 5.3) Infusion 20 °C 50 °C 15 min
al llegar a esta Tª agregar 100g (Munich I) y 50g (copos avena). Ph de 5.2 Infusion 50 °C 68 °C 60 min
Mash out Strike 68 °C 75 °C 10 min
20.7 L Lavado Fly Sparge 75 °C 75 °C --
Starting Mash Thickness: 2.8 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.8 L/kg 10.8
Mash volume with grains 13.3
Grain absorption losses -3.9
Remaining sparge water volume (equipment estimates 17.8 L) 17
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 23.8 L) 23
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 18
Going into fermentor 18
Total: 27.8  
Equipment Profile Used: System Default
 
Notes

Fermentar a 20ºC y al 4 dia subir la Tª a 22ºC (0,5ºC cada 12h si es posible, sino mantener a 20ºC y listo).
Terminada la fermentacion periodo de frio a 1ºC durante unos 4 dias.
Trasvasar a otro corny y carbonatar a 2.3 Vol Co2

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  • Last Updated: 2023-11-21 10:19 UTC