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1664 Blanc Clone

174 calories 16.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 35 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 83% (brew house)
Calories: 174 calories (Per 330ml)
Carbs: 16.5 g (Per 330ml)
URL: https://forum.norbrygg.no/threads/oppskrift-pa-1664-blanc.16140/page-2
Created: Sunday June 21st 2015
1.057
1.012
5.9%
23.2
3.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.67 kg Belgian - Pilsner2.67 kg Pilsner 37 1.6 49.9%
2 kg Belgian - Wheat2 kg Wheat 38 1.8 37.4%
0.34 kg Corn Sugar - Dextrose0.34 kg Corn Sugar - Dextrose 46 0.5 6.4%
0.34 kg Torrified Wheat0.34 kg Torrified Wheat 36 2 6.4%
5.35 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
75 g Strisselspalt75 g Strisselspalt Hops Pellet 2 Boil 90 min 17.7 45.7%
39 g Strisselspalt39 g Strisselspalt Hops Pellet 2 Boil 15 min 4.27 23.8%
12.50 g Amarillo12.5 g Amarillo Hops Pellet 8.6 Boil 1 min 0.51 7.6%
12.50 g Mosaic12.5 g Mosaic Hops Pellet 12.3 Boil 1 min 0.73 7.6%
12.50 g Amarillo12.5 g Amarillo Hops Pellet 8.6 Boil 0 min 7.6%
12.67 g Mosaic12.67 g Mosaic Hops Pellet 12.3 Boil 0 min 7.7%
164.17 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
33.34 g Appelsinskall Other Boil 15 min.
3.34 g Koriander Spice Boil 15 min.
1.67 g Protafloc Fining Boil 15 min.
333.34 g Aprikospurrè Other Secondary --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 263 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Infusion -- 65 °C 90 min
Starting Mash Thickness: 4.69 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 4.7 L/kg 23.5
Mash volume with grains 26.8
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 16.6 L) 17.2
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.2
Pre boil volume (equipment estimates 34.4 L) 35
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.8
Post boil Volume 25
Going into fermentor 25
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

Aprikospurrè tilsettes etter stormgjæring, dvs. etter 7 dager.

Opprinnelig Wyeast 1010 - American Wheat 75 %
Vi bruker WLP 400 som erstatning

Aprikospurre, her har vi skalert ned med 50% fra opprinnelig oppskrift.

For 1000g aprikospurre beregnes følgende:

500 gr tørkede aprikoser
5 dl vann

La væske og aprikoser småkoke i 15 minutter. Sil av noe av væsken. Ha det så i en blender og begynn å purere aprikosene. Tilsett mer væske til konsistensenen er som ønsket. Denne kan fryses i små porsjoner

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  • Last Updated: 2015-09-09 20:30 UTC