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CITRUS-WIT

169 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 24 liters (fermentor volume)
Pre Boil Size: 30 liters
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Anders Persson
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Thursday June 28th 2018
1.055
1.014
5.4%
14.8
4.7
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.70 kg American - White Wheat3.7 kg White Wheat 40 2.8 68.5%
1.50 kg American - Pilsner1.5 kg Pilsner 37 1.8 27.8%
200 g American - Munich - Light 10L200 g Munich - Light 10L 33 10 3.7%
5.40 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Pearl Hallertau 15 g Pearl Hallertau Hops Pellet 6.9 Boil 60 min 11.57 68.2%
7 g Pearl Hallertau 7 g Pearl Hallertau Hops Pellet 6.9 Boil 20 min 3.27 31.8%
22 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
50 g Korriander Spice Boil 10 min.
10 g Citronskal rivet Flavor Boil 10 min.
10 g Limeskal rivet Flavor Boil 10 min.
250 g Risskal Other Mash 0 min.
3 g yeast nutriant Water Agt Boil 10 min.
1 g Gypsum Water Agt Mash 0 min.
3 g Calcium Chloride Water Agt Mash 0 min.
0.50 g Magnesium Chloride Water Agt Mash 0 min.
6 g Chalk Water Agt Mash 0 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.5 (M cells / ml / ° P) 163 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
ANDP - Belgisk Blonde
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 25 65
QXFFLS3

Gypsum, CaSO4•2H2O: 1gram
Epsom salt, MgSO4•7H2O:
Table salt, NaCl:
Calcium chloride, CaCl2•2H2O: 3gram
Magnesium chloride, MgCl2•6H2O: 0,5gram
Chalk, CaCO3: 6gram
Baking Soda, NaHCO3:
Slaked Lime, Ca(OH)2:
Lye, NaOH:
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 37 °C 25 min
Sparge -- 50 °C 10 min
Sparge -- 62 °C 30 min
Sparge -- 72 °C 60 min
Fly Sparge -- 78 °C 10 min
Starting Mash Thickness: 2.7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 14.6
Mash volume with grains 18.1
Grain absorption losses -5.4
Remaining sparge water volume (equipment estimates 24.4 L) 21.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 32.7 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 24
Going into fermentor 24
Total: 36.3  
Equipment Profile Used: System Default
 
Notes

Strike Water: 14,6 liter @ 40gr C.
Använd risskal.
Koka upp allt vatten kvällen innan.
Mal vetet med 1,0mm, resten 1,2mm.
Korriander, Citronskal, Limeskal och Grapeskal.
Skaka inte in för mycket syre innan jäsning.
Primärjäsning vid 18gr C i 4 dar, sedan 21gr C resten av tiden.

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  • Last Updated: 2018-10-19 06:03 UTC