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Raspberry/Cherry Wit (double batch)

193 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 45 liters (fermentor volume)
Pre Boil Size: 50 liters
Pre Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 55% (brew house)
Calories: 193 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Tuesday July 26th 2016
1.063
1.014
6.5%
27.5
4.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 kg Belgian - Pilsner7 kg Pilsner 37 1.6 49%
1.30 kg Liquid Malt Extract - Pilsen1.3 kg Liquid Malt Extract - Pilsen 35 2 9.1%
5 kg Belgian - Wheat5 kg Wheat 38 1.8 35%
1 kg Cane Sugar1 kg Cane Sugar 46 0 7%
14.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Challenger50 g Challenger Hops Pellet 8.5 Boil 90 min 24.18 71.4%
20 g Challenger20 g Challenger Hops Pellet 8.5 Boil 10 min 3.28 28.6%
70 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 kg Raspberries Flavor Secondary 20 days
2 kg Sour cherries Flavor Secondary 20 days
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 347 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
55 L -- -- 65 °C 60 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 53.9 L. Suggest reducing initial water volume to 45.4 L and adding 8.5 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 36
Mash volume with grains 43.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 29.3 L) 25.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 53.9 L) 50
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 45
Going into fermentor 45
Total: 61.4  
Equipment Profile Used: System Default
 
Notes

After primary fermentation, add 2 kg of frozen (thawed) raspberries to one carboy and 2 kg of frozen (thawed) sour cherries to the other.

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  • Last Updated: 2017-08-01 15:01 UTC