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French surrender

159 calories 15.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Weissbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 159 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Wednesday May 22nd 2024
1.052
1.011
5.5%
25.6
3.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 50%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 40%
0.20 kg Cane Sugar0.2 kg Cane Sugar 46 0 4%
0.30 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 6%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Artisan - Saaz (Czech)50 g Saaz (Czech) Hops Leaf/Whole 3.5 Boil 60 min 18.98 41.7%
30 g Artisan - Saaz (Czech)30 g Saaz (Czech) Hops Leaf/Whole 3.5 Boil 15 min 5.65 25%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 12.5 Boil 1 min 0.58 8.3%
10 g Amarillo10 g Amarillo Hops Leaf/Whole 8.6 Boil 1 min 0.4 8.3%
10 g Mosaic10 g Mosaic Hops Leaf/Whole 12.5 Dry Hop 7 days 8.3%
10 g Amarillo10 g Amarillo Hops Leaf/Whole 8.6 Dry Hop 7 days 8.3%
120 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
40 g Orange peel Fresh Flavor Boil 15 min.
4 g Coriander Seed Spice Boil 15 min.
10 g Fresh Lemon Peel Flavor Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
800 g Apricot Puree Flavor Secondary 7 days
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 296 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 8       Temp: 20 °C       CO2 Level: 4.04 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
54 10 65 123 105 36
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 65 °C 80 min
25 L Infusion -- 72 °C 15 min
4 L Fly Sparge -- 76 °C --
Starting Mash Thickness: 5 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 5 L/kg 24
Mash volume with grains 27.2
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 13.6 L) 10.6
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 32.1 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.5
Post boil Volume 23
Going into fermentor 23
Total: 34.6  
Equipment Profile Used: System Default
 
Notes

Use fresh apricots that are chopped into pieces, boiled and mashed into puree.

This is then frozen, added after storm fermentation.

800g gives a balanced aroma of apricot.

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  • Public: Yup, Shared
  • Last Updated: 2024-05-22 17:26 UTC