Oppenåsen BB wit - Beer Recipe - Brewer's Friend

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Oppenåsen BB wit

179 calories 18.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Victor Grande
Calories: 179 calories (Per 330ml)
Carbs: 18.8 g (Per 330ml)
Created: Monday April 10th 2017
1.058
1.015
5.7%
12.0
3.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 54.5%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 27.3%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 18.2%
5.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g celial20 g celial Hops Pellet 3.9 Boil 90 min 8.42 44.4%
25 g celial25 g celial Hops Pellet 3.9 Boil 10 min 3.57 55.6%
45 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1,500 g Fryste bringebær Flavor Secondary 14 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:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 125 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
Infusion -- 65 °C 60 min
Infusion -- 78 °C 10 min
Sparge -- 78 °C --
-- -- 102 °C 90 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 16.5
Mash volume with grains 20.1
Grain absorption losses -5.5
Remaining sparge water volume (equipment estimates 23.7 L) 18.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.8 L) 28.5
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 34.9  
Equipment Profile Used: System Default
 
Notes

Fryste bringebær i sekundær gjæring etter 7 dager

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  • Public: Yup, Shared
  • Last Updated: 2017-04-19 19:24 UTC