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Wit

144 calories 15.1 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: 29 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Holkedalen
Calories: 144 calories (Per 330ml)
Carbs: 15.1 g (Per 330ml)
Created: Tuesday August 2nd 2016
1.047
1.012
4.6%
15.8
6.8
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2.70 kg German - Pilsner2.7 kg Pilsner 38 2.77 47.4%
2.30 kg Flaked Wheat2.3 kg Flaked Wheat 34 3.84 40.4%
0.30 kg Flaked Oats0.3 kg Flaked Oats 33 4.37 5.3%
0.30 kg Rice Hulls0.3 kg Rice Hulls 0 5.3%
0.10 kg German - Munich Light0.1 kg Munich Light 37 14.51 1.8%
5.70 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
35 g Saaz35 g Saaz Hops Pellet 3.7 Boil 60 min 14.34 77.8%
10 g Saaz10 g Saaz Hops Pellet 3.7 Boil 10 min 1.49 22.2%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Appelsinskall Spice Boil 5 min.
12 g Korianderfrø knust Spice Boil 5 min.
1 g gjærnæring Other Boil 10 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
20 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 219 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Naturlig       Amount: Sukker 200g, 8g/l       CO2 Level: 2.8 Volumes
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 50 °C 15 min
-- -- 68 °C 45 min
Utmesk -- -- 76 °C 30 min
Skylle til 31 l i kjelen Fly Sparge -- 77 °C --
Starting Mash Thickness: 3.2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.2 L/kg 18.2
Mash volume with grains 22
Grain absorption losses -5.7
Remaining sparge water volume (equipment estimates 22.1 L) 17.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 29
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 35.6  
Equipment Profile Used: System Default
 
Notes

Gjæring på 20 grader i en uke, øk deretter gradvis til 22 grader

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  • Last Updated: 2016-08-02 13:01 UTC