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Madre de Deus #49 - Wit

158 calories 13.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 60 liters (fermentor volume)
Pre Boil Size: 70 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 158 calories (Per 330ml)
Carbs: 13.7 g (Per 330ml)
Created: Wednesday October 30th 2024
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1.052
1.009
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
6.50 kg Belgian - Pilsner6.5 kg Pilsner 37 1.6 44.8%
4.50 kg Belgian - Wheat4.5 kg Wheat 38 1.8 31%
3 kg Flaked Wheat3 kg Flaked Wheat 34 2 20.7%
0.50 kg Flaked Oats0.5 kg Flaked Oats 33 2.2 3.4%
14.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Hallertau Mittelfruh50 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 8.35 27.8%
50 g Saaz50 g Saaz Hops Pellet 3.5 Boil 30 min 5.99 27.8%
40 g Hallertau Mittelfruh40 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 3.32 22.2%
40 g Saaz40 g Saaz Hops Pellet 3.5 Boil 5 min 1.24 22.2%
180 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Sweet Orange Peel Flavor Mash 10 min.
50 g Coriander Seed Spice Mash 10 min.
 
Yeast
Fermentis - Safale - German Ale Yeast K-97
Amount:
4 Each
Cost:
Attenuation (custom):
86%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 0 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
52.92 L Peptidase e Protease (Fase proteolítica) - Diminui turbidez e mantém espuma Temperature 45 °C 50 °C 30 min
Limite de Beta-Amilase e Alfa-Amilase. Transformar o amido, buscando corpo a cerveja Temperature 50 °C 65 °C 15 min
Sacarificação: Atuação da enzima Alha Amilase para mais corpo. Manter a temperatura até teste de iodo dar negativo. Temperature 65 °C 67 °C 60 min
Apenas rampa de aquecimento. Temperature 67 °C 78 °C 13 min
Mash Out: Inativação enzimática. Temperature 78 °C 78 °C 15 min
20 L Lavar o Malte. Sparge 78 °C 78 °C --
Starting Mash Thickness: 3.65 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 66.6 L. Suggest reducing initial water volume to 45.4 L and adding 21.2 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 62.5 L. Suggest reducing strike water volume to 35.83 L and adding 17.1 L sparge/top-off. 52.9
Strike water volume at mash thickness of 3.7 L/kg 52.9
Mash volume with grains 62.5
Grain absorption losses -14.5
Remaining sparge water volume (equipment estimates 29.1 L) 32.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 66.6 L) 70
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil Volume 60
Going into fermentor 60
Total: 85.4  
Equipment Profile Used: System Default
"Madre de Deus #49 - Wit" Witbier beer recipe by Willian Petla. All Grain, ABV 5.54%, IBU 18.9, SRM 3.57, Fermentables: (Pilsner, Wheat, Flaked Wheat, Flaked Oats) Hops: (Hallertau Mittelfruh, Saaz) Other: (Sweet Orange Peel, Coriander Seed)
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  • Last Updated: 2025-04-21 11:57 UTC