WitBier Simple - Beer Recipe - Brewer's Friend

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WitBier Simple

151 calories 16.1 g 330 ml
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 34 liters
Pre Boil Gravity: 1.029 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Edilson Hipolito
Calories: 151 calories (Per 330ml)
Carbs: 16.1 g (Per 330ml)
Created: Thursday May 3rd 2018
1.049
1.013
4.6%
18.6
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg American - Pilsner2.5 kg Pilsner 37 1.8 47.6%
2.20 kg American - Wheat2.2 kg Wheat 38 1.8 41.9%
0.55 kg Flaked Oats0.55 kg Flaked Oats 33 2.2 10.5%
5.25 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Styrian Goldings20 g Styrian Goldings Hops Pellet 5.5 First Wort 0 min 18.61 100%
20 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
25 g Coriander Grains Spice Boil 10 min.
20 g Orange Peel Spice Boil 10 min.
 
Yeast
Fermentis - Safbrew - General/Belgian Yeast S-33
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
25 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
34 L -- -- 50 °C 10 min
34 L -- -- 65 °C 90 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 32 L) 40.2
Mash volume with grains (equipment estimates 35.4 L) 43.6
Grain absorption losses -5.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 25.8 L) 34
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Volume into fermentor 20
Total: 40.2  
Equipment Profile Used: System Default
 
Notes
  • Inicie a mostura com o volume total de água (34L);
  • Manter a temperatura de mostura em 65º por 90 minutos;
  • Acrescentar o lúpulo no início da fervura;
  • Acrescentar as especiarias a 10 minutos do fim da fervura;
  • Resfriar até 25º e adicionar a levedura (1g/L). Recomenda-se diluir em água fervida já resfriada;
  • Fermentar por 7 dias a 19ºC;
  • Fermentação secundária: subir 1º por dia até 24º;
  • Mostura/Clarificação 1º por 7 dias;
  • Priming 7g/L;
  • Engarrafar e deixar 15 dias descansando.
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  • Public: Yup, Shared
  • Last Updated: 2018-05-03 16:08 UTC