2 1/2 Step Citrus Wit - Beer Recipe - Brewer's Friend

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2 1/2 Step Citrus Wit

160 calories 14.3 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: 7.83 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: based on BYO - Round Guys Brewing
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)
Created: Saturday April 29th 2017
1.049
1.009
5.3%
22.5
4.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.75 lb American - White Wheat3.75 lb White Wheat 40 2.8 35.5%
3.75 lb Belgian - Pale Ale3.75 lb Pale Ale 38 3.4 35.5%
1.50 lb German - Vienna1.5 lb Vienna 37 4 14.2%
1 lb Flaked Wheat1 lb Flaked Wheat 34 2 9.5%
0.55 lb Rice Hulls0.55 lb Rice Hulls 0 0 5.2%
10.55 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz lemondrop1 oz lemondrop Hops Pellet 5.2 Whirlpool 10 min 7.08 50%
1 oz bravo1 oz bravo Hops Pellet 11.3 Whirlpool 10 min 15.39 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 oz Key Limes 24 hr soak Flavor Secondary --
4.40 oz Juicing Oranges 24 hr soak Flavor Secondary --
 
Yeast
Wyeast - French Saison 3711
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Low
Optimum Temp:
65 - 77 °F
Starter:
Yes
Fermentation Temp:
66 °F
Pitch Rate:
0.75 (M cells / ml / ° P) 190 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
Toronto, Ontario, Canada (Tested 12/17/2015)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
37 9 13 25 25 88
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
14.3 qt Infusion -- 150 °F 45 min
16.5 qt Sparge -- 170 °F --
Starting Mash Thickness: 1.3 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.3 qt/lb 3.43 13.7  
Mash volume with grains 4.27 17.1  
Grain absorption losses -1.32 -5.3  
Remaining sparge water volume (equipment estimates 5.22 g | 20.9 qt) 5.97 23.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.83 31.3  
Boil off losses -1.5 -6  
Post boil Volume 5.58 22.3  
Hops absorption losses (whirlpool, hop stand) -0.08 -0.3  
Going into fermentor 5.5 22  
Total: 9.4 37.6
Equipment Profile Used: System Default
 
Notes

Boil for 60 min and turn off heat. Add 0 min hops and stir. Let sit for 10 min, then chill the wort slightly below ferment temp. Aerate w oxygen then pitch.
Ferment at 66until primary is finished. Add fruit that has been blended. after 24hours remove fruit then carb to 2.25vol


blended fruit - use the entire fruit, rind pith and all

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  • Last Updated: 2017-05-15 01:23 UTC