Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
6.50 lb | Belgian - Pilsner | 37 | 1.6 | 51.6% | |
4 lb | Flaked Wheat | 34 | 2 | 31.7% | |
2.10 lb | Rice Hulls | 0 | 0 | 16.7% | |
12.60 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | Domestic Hallertau | Pellet | 3.9 | Boil | 60 min | 15.38 | 100% | |
1 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 tsp | Irish Moss | Fining | Boil | 15 min. | |
1.50 oz | Fresh citrus zest | Spice | Boil | 5 min. | |
0.40 oz | Crushed corriander seed | Spice | Boil | 5 min. | |
0.50 oz | Dry chamomile flowers | Spice | Boil | 5 min. | |
1 tbsp | Flour | Other | Boil | -- | |
4.52 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
4.60 g | Gypsum | Water Agt | Mash | 1 hr. | |
0.43 g | Chalk | Water Agt | Mash | 1 hr. | |
0.60 g | Magnesium Chloride | Water Agt | Mash | 1 hr. | |
39.11 ml | Phosphoric acid | Water Agt | Mash | 1 hr. | |
8.84 ml | Phosphoric acid | Water Agt | Sparge | 1 hr. |
White Labs - Belgian Wit Ale Yeast WLP400 | ||||||||||||||||
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$ 0.00 |
CO2 Level: 2.5 Volumes |
Ca+2 | Mg+2 | Na+ | Cl- | SO4-2 | HCO3- |
---|---|---|---|---|---|
80 | 5 | 25 | 75 | 80 | 100 |
Rice Hulls: Add 1lb for every 5 lbs of malt to help with heat distribution. Pilsner Malt: Protein rest (122-131F 15 min) 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. 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. Slowly raise temperature to 72◦F by last 1/3 of fermentation. Condition at least 4 weeks. |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
3.94 gal | Single Infusion | Infusion | -- | 152 °F | 90 min |
5.48 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 | 4.73 | 18.9 |
Mash volume with grains | 5.73 | 22.9 |
Grain absorption losses | -1.58 | -6.3 |
Remaining sparge water volume (equipment estimates 4.51 g | 18.1 qt) | 5.1 | 20.4 |
Mash Lauter Tun losses | -0.25 | -1 |
Pre boil volume (equipment estimates 7.41 g | 29.7 qt) | 8 | 32 |
Boil off losses | -1.88 | -7.5 |
Hops absorption losses (first wort, boil, aroma) | -0.04 | -0.2 |
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: | 9.83 | 39.3 |
Equipment Profile Used: | System Default |