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Ægir Witbier

149 calories 13 carbs
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 65 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Øl brygging
Calories: 149 calories (Per 355mL)
Carbs: 13 g (Per 355mL)
Created Tuesday November 10th 2015
1.046
1.008
5.03%
18.2
10.89
n/a
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
3.30 kg United Kingdom - Maris Otter Pale3.3 kg Maris Otter Pale 38 3.75 50%
2 kg United Kingdom - Wheat2 kg Wheat 37 2 30.3%
0.30 kg German - Munich Light0.3 kg Munich Light 37 6 4.5%
0.50 kg United Kingdom - Oat Malt0.5 kg Oat Malt 28 2 7.6%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 28 2.1 7.6%
6.6 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
20 g Mount Hood20 g Mount Hood Hops Pellet 5.5 Boil 55 min 11.81 50%
10 g Mount Hood10 g Mount Hood Hops Pellet 5.5 Boil 25 min 4.2 25%
10 g Mount Hood10 g Mount Hood Hops Pellet 5.5 Boil 10 min 2.19 25%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 66 °C 75 min
9 L Sparge 78 °C 90 min
Starting Mash Thickness: 3.85 L/kg
 
Other Ingredients
Amount Name Type Use Time
22 g Appelsinskall Flavor Boil 0 min.
15 g Korriander Flavor Boil 0 min.
8 g Lime skall Flavor Boil 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Attenuation (custom):
81%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Recipe is in Metric, but your profile specifies US units. Adjusted volumes to US units    
Total mash water needed 12.11 48.5  
Strike water volume at mash thickness of 1.84497 qt/lb 6.71 26.8  
Remaining sparge water volume 5.4 21.6  
Grain absorption losses -3.64 -14.6  
Mash Lauter Tun dead space -0.25 -1  
Amount going into kettle 8.23 32.9  
Boil off losses -1.63 -6.5  
Hops absorption losses -0 -0  
Amount going into fermentor 6.6 26.4  
Total: 10.35 41.4
 
Notes

Add flavour after boil off at 55min, 5 min wait, then start cooling.
Pitch @ 22C. Keep at 21 (+/- 0,6) for 14 days.

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  • Last Updated: 2015-11-16 15:26 UTC