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Ægir Witbier

139 calories 12.1 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 65 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 36.4 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 139 calories (Per 330ml)
Carbs: 12.1 g (Per 330ml)
Created: Sunday March 27th 2016
1.046
1.008
5.0%
19.8
9.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.73 kg United Kingdom - Maris Otter Pale2.73 kg Maris Otter Pale 38 8.51 50%
1.66 kg United Kingdom - Wheat1.66 kg Wheat 37 3.84 30.4%
0.25 kg German - Munich Light0.25 kg Munich Light 37 14.51 4.6%
0.41 kg United Kingdom - Oat Malt0.41 kg Oat Malt 28 3.84 7.5%
0.41 kg Torrified Wheat0.41 kg Torrified Wheat 28 4.11 7.5%
5.46 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mount Hood20 g Mount Hood Hops Pellet 5.5 Boil 55 min 12.87 50%
10 g Mount Hood10 g Mount Hood Hops Pellet 5.5 Boil 25 min 4.58 25%
10 g Mount Hood10 g Mount Hood Hops Pellet 5.5 Boil 10 min 2.39 25%
40 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Appelsinskall Flavor Boil 0 min.
15 g Korriander Flavor Boil 0 min.
0.50 each Whirefloc Fining Boil 10 min.
0.50 tsp Yeast Nutrient Other Boil 10 min.
6 g Calcium Chloride Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
4 g Baking Soda Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
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
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.1 L Temperature -- 66 °C 75 min
Mash out Temperature -- 78 °C 5 min
17.3 L Sparge -- 78 °C 10 min
Starting Mash Thickness: 3.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.5 L/kg 19.1
Mash volume with grains 22.7
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 18.6 L) 23.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 31.4 L) 36.4
Boil off losses -6.2
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 42.8  
Equipment Profile Used: System Default
 
Notes

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

1 liter starter:
DME Required:
3.6 oz, 102.7 g
Growth Rate:
1.4
Intial Cells Per Extract (B/g): 0.76
Ending Cell Count:
222 billion cells
Resulting Pitch Rate:
0.92M cells / mL / °P
Starter meets desired pitching rate!

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  • Last Updated: 2018-09-22 12:09 UTC