Triple Orange Wit - Beer Recipe - Brewer's Friend

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Triple Orange Wit

208 calories 20.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Saison
Boil Time: 90 min
Batch Size: 5.75 gallons (fermentor volume)
Pre Boil Size: 6.8 gallons
Efficiency: 75% (brew house)
Source: Foster
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Thursday March 14th 2013
1.063
1.014
6.5%
30.3
12.0
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb American - Red Wheat5 lb Red Wheat 38 2.5 36.4%
3 lb Flaked Wheat3 lb Flaked Wheat 34 2 21.8%
2.50 lb American - Pale 2-Row2.5 lb Pale 2-Row 37 1.8 18.2%
1 lb American - CaraCrystal Wheat Malt1 lb CaraCrystal Wheat Malt 34 55 7.3%
1 lb American - Caramel / Crystal 40L1 lb Caramel / Crystal 40L 34 40 7.3%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 7.3%
0.25 lb Rice Hulls0.25 lb Rice Hulls 0 0 1.8%
13.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
14 g Pacific Jade14 g Pacific Jade Hops Pellet 13.3 Boil 60 min 21.03 33.3%
28 g Sapphir28 g Sapphir Hops Pellet 3.8 Boil 30 min 9.23 66.7%
42 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
29 g Orange Zest (Fresh) Flavor Boil 10 min.
1 each Whirfloc Fining Boil 10 min.
11 g coriander Spice Boil 5 min.
14 g Orange Zest (Fresh) Flavor Boil 5 min.
14 g Orange Zest (Fresh) Flavor Boil --
 
Yeast
White Labs - Belgian Saison I Yeast WLP565
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Medium
Optimum Temp:
68 - 75 °F
Starter:
Yes
Fermentation Temp:
85 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 252 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Corn Sugar       Amount: 6 oz.      
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10.75 Infusion -- 152 °F 60 min
Mash out Temperature -- 170 °F 15 min
9 Batch Sparge -- 170 °F 15 min
8.75 Batch Sparge -- 170 °F 15 min
6.25 Protien rest Infusion -- 120 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.02 g | 40.1 qt) 8.77 35.1  
Mash volume with grains (equipment estimates 11.12 g | 44.5 qt) 9.87 39.5  
Grain absorption losses -1.72 -6.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.06 g | 32.2 qt) 6.8 27.2  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.06 -0.2  
Post boil Volume 5.75 23  
Volume into fermentor 5.75 23  
Total: 8.77 35.1
Equipment Profile Used: System Default
 
Notes

Protein rest is with flaked grains and 1 pound of 2 row. After 30 min rise temp to 152 and add to mash.

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  • Last Updated: 2013-07-05 18:11 UTC