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Tamarind Wit

154 calories 14.7 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6.4 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Trevor
Rating:
4.00 (1 Review)

Hop Utilization: 96%
Calories: 154 calories (Per 12oz)
Carbs: 14.7 g (Per 12oz)
Created Thursday January 18th 2018
1.047
1.010
4.8%
16.5
4.0
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb American - Pale 2-Row9 lb Pale 2-Row 37 1.8 90%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 5%
0.50 lb American - Vienna0.5 lb Vienna 35 4 5%
10 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 60 min 6.35 25%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 15 min 7.03 50%
0.50 oz Saaz0.5 oz Saaz Hops Pellet 3.5 Boil 15 min 3.15 25%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
Temperature 150 °F --
Fly Sparge 170 °F --
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
6 oz Tamarind Other Boil 10 min.
0.30 oz Kaffir Lime Leaf frozen Herb Boil 10 min.
0.80 oz cardamon Herb Boil 10 min.
1.20 oz Orange Zest Other Boil 10 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 85 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 5.25 21  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.4 25.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.4 g | 25.6 qt) 5.5 22  
Total: 8.83 35.3
Equipment Profile Used: System Default
"Tamarind Wit" Witbier beer recipe by Trevor. All Grain, ABV 4.81%, IBU 16.53, SRM 4, Fermentables: (Pale 2-Row, Caramel / Crystal 10L, Vienna) Hops: (Saaz, Domestic Hallertau) Other: (Tamarind, Kaffir Lime Leaf frozen, cardamon , Orange Zest)
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  • Last Updated: 2020-01-31 14:09 UTC