Orange Mandy - Beer Recipe - Brewer's Friend

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Orange Mandy

164 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.14 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 164 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Sunday April 3rd 2016
1.050
1.011
5.2%
14.4
4.1
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 55.8%
4 lb German - Wheat Malt4 lb Wheat Malt 37 2 37.2%
0.75 lb Belgian - Caramel Pils0.75 lb Caramel Pils 34 8 7%
10.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Northern Brewer0.5 oz Northern Brewer Hops Pellet 7.8 Boil 60 min 14.44 100%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.75 oz Orange peel, sweet Flavor Boil 5 min.
2 tbsp Yeast Nutrient Other Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
70 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 193 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Distilled water
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
3.56 gal Infusion -- 150 °F 60 min
5.03 gal Sparge -- 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 4.03 16.1  
Mash volume with grains 4.89 19.6  
Grain absorption losses -1.34 -5.4  
Remaining sparge water volume (equipment estimates 4.58 g | 18.3 qt) 4.7 18.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.14 28.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 8.73 34.9
Equipment Profile Used: System Default
"Orange Mandy" Witbier beer recipe by =DCB=. All Grain, ABV 5.17%, IBU 14.44, SRM 4.05, Fermentables: (Pilsner, Wheat Malt, Caramel Pils) Hops: (Northern Brewer) Other: (Orange peel, sweet, Yeast Nutrient)
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  • Last Updated: 2022-06-10 17:15 UTC