Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6.50 lb | Belgian - Pilsner | 37 | 1.6 | 49.5% | |
1.50 lb | Flaked Wheat | 34 | 2 | 11.4% | |
4.50 lb | Belgian - Wheat | 38 | 1.8 | 34.2% | |
2.25 oz | American - Caramel / Crystal 80L - (late boil kettle addition) | 33 | 80 | 1.1% | |
0.50 lb | Rice Hulls | 0 | 0 | 3.8% | |
13.14 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
2 oz | First Gold | Pellet | 7.5 | Boil | 60 min | 55.02 | 57.1% | |
0.50 oz | Amarillo | Pellet | 8.6 | Boil | 10 min | 5.72 | 14.3% | |
0.50 oz | Amarillo | Pellet | 8.6 | Boil | 5 min | 3.14 | 14.3% | |
0.50 oz | Amarillo | Pellet | 8.6 | Boil | 1 min | 0.68 | 14.3% | |
3.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
1.50 oz | Fresh citrus zest | Spice | Other | 5 min. | |
0.40 oz | Crushed Indian Coriander | Spice | Other | 5 min. | |
0.50 oz | Dry Chamomile Flowers | Spice | Other | 5 min. | |
8.29 g | Gypsum | Water Agt | Mash | 1 hr. | |
43.63 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
7.92 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. | |
1.06 g | Calcium Chloride (anhydrous) | Water Agt | Mash | 1 hr. | |
0.63 g | Magnesium Chloride | Water Agt | Mash | 1 hr. |
Wyeast - Belgian Witbier 3944 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
75 | 5 | 10 | 50 | 150 | 0 |
Rice Hulls: Add 1lb for every 5 lbs of malt to help with heat distribution. Pilsner Malt: Protein rest (122-131F 15 min) Wheat Malt & Flaked Wheat: Beta-glucanase rest @ 97-113 F (20 min) Followed by Protein Rest @ 122F (10 min) Bring up to 152F and add to mash. Crystal Malt: Add after mash-out, during vorlauf. Extras (in whirlpool) 1.50 oz. Fresh citrus zest (5 min) 0.40 oz. Crushed coriander seed (5 min) 0.50 oz. Dry chamomile flowers (5 min) 1 tablespoon flour at end of boil to help with haziness. Use Indian coriander instead of more common Morrocan. Coriander needs to be ground up finely. Condition at least 4 weeks. Slowly raise temperature to 74◦F by last 1/3 of fermentation. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
4.93 gal | Single Infusion | Infusion | -- | 152 °F | 90 min |
4.91 gal | Batch Sparge | Sparge | -- | 170 °F | 5 min |
Starting Mash Thickness:
1.5 qt/lb |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1.5 qt/lb | 4.93 | 19.7 |
Mash volume with grains | 5.98 | 23.9 |
Grain absorption losses | -1.64 | -6.6 |
Remaining sparge water volume (equipment estimates 4.47 g | 17.9 qt) | 4.96 | 19.9 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.51 g | 30 qt) | 8 | 32 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.13 | -0.5 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6.1 | 24.4 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6.1 g | 24.4 qt) | 5.5 | 22 |
Total: | 9.89 | 39.6 |
Equipment Profile Used: | System Default |