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Pink Summer Wedding Wit

160 calories 17.2 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 75 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 160 calories (Per 330ml)
Carbs: 17.2 g (Per 330ml)
Created: Sunday June 24th 2018
1.052
1.014
5.0%
17.8
5.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3 kg German - Pilsner3 kg Pilsner 38 1.6 50.8%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 25.4%
0.50 kg German - Melanoidin0.5 kg Melanoidin 37 25 8.5%
900 g Raspberry, red900 g Raspberry, red - (late boil kettle addition) 2.3 0 15.3%
5.90 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Pellet 8 Boil 75 min 14.94 50%
15 g Cascade15 g Cascade Hops Pellet 8 Boil 5 min 2.85 50%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Ginger, grated Spice Boil 10 min.
900 g Raspberry Flavor Secondary 7 days
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
24 °C
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Sugar, white      
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash pH 5,4
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15 L Infusion -- 67 °C 90 min
10 L Infusion -- 75 °C 10 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15
Mash volume with grains 18.3
Grain absorption losses -5
Remaining sparge water volume (equipment estimates 20.3 L) 19.3
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.4 L) 28.4
Volume increase from sugar/extract (late additions) 0.9
Boil off losses -7.1
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 23
Going into fermentor 23
Total: 34.3  
Equipment Profile Used: System Default
 
Notes

Ferm. temp. 22-25 *C. (A bit warm)
3/6 (after 8 days):
Pre-SG 1017. Raspberries (900 g frozen puree) added.
Post-SG 1019 (after 5 hours).
Raspberries = + 2 in gravity (=OG 1053).
14/7 (7 weeks):
FG 1009. Very raspberry.
18/7: 20 L bottled with 280g (14g/L) for priming. (Showed out to be too much. High pressure in bottles. Had to air them out a bit by shortly opening them a few times)
2/8 (almost 10 weeks):
High carbonated. Colour more dark orange/abricot than pink. Rather cloudy with bits of raspberries floating around. Still quite a raspberry aroma. Taste is fresh, a little dry, fruity and yeasty.
Close to 6% alc.

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  • Last Updated: 2018-08-02 19:58 UTC