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Gwyn

120 calories 9.2 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 30 min
Batch Size: 8 liters (fermentor volume)
Pre Boil Size: 9.77 liters
Post Boil Size: 8.5 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Post Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 120 calories (Per 330ml)
Carbs: 9.2 g (Per 330ml)
Created: Wednesday March 28th 2018
1.040
1.005
4.6%
21.6
2.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
750 g New Zealand - Pilsner Malt750 g Pilsner Malt 37.3 1.93 45.5%
750 g Joe White - Raw Wheat750 g Raw Wheat 20 1.5 45.5%
150 g Cane Sugar150 g Cane Sugar - (late boil kettle addition) 46 0 9.1%
1,650 g / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Pellet 15 Boil 60 min 17.2 23.1%
10 g Saaz10 g Saaz Hops Leaf/Whole 3.5 Boil 10 min 4.41 76.9%
13 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.29 g Calcium Chloride (dihydrate) Water Agt Mash 90 min.
0.29 each Camden tablet Other Mash --
5.71 g Bitter orange peel Spice Boil 5 min.
4.57 g Coriander Spice Boil 5 min.
0.23 each Star Anise Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Abbaye Yeast BE-256
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 60 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 2.28 bar       Temp: 18 °C       CO2 Level: 3 Volumes
 
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
9.8 L Strike 65 °C 65 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 13.2 L) 12.2
Mash volume with grains (equipment estimates 14.2 L) 13.2
Grain absorption losses -1.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10.8 L) 9.8
Volume increase from sugar/extract (late additions) 0.1
Boil off losses -2.9
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 8 L) 8.5
WARNING: Exceeded batch size - reduce boil size  
Volume into fermentor (equipment estimates 8.5 L) 8
Total: 12.2  
Equipment Profile Used: System Default
 
Notes

Boil the raw wheat separately in two litres of extra water until it is creamy. Then add to kettle.

Start fermentation at 18°C and let it free rise. Keep ambient temp at 20°C.

Try black peppercorns instead of the star anise next time.

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  • Last Updated: 2022-06-19 12:12 UTC