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Broken Glass 40L

7796 calories 609.2 g 19 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 46 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.045 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Jason & Northern
Calories: 7796 calories (Per 19L)
Carbs: 609.2 g (Per 19L)
Created: Sunday July 15th 2018
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Fermentables
Amount Fermentable Cost PPG °L Bill %
4.70 kg US - Pale 2-Row4.7 kg Pale 2-Row 37 1.8 57.3%
3.50 kg American - White Wheat3.5 kg White Wheat 40 2.8 42.7%
8.20 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Cascade30 g Cascade Hops Pellet 7 Boil 10 min 4.99 85.7%
5 g CTZ5 g CTZ Hops Leaf/Whole 15.5 First Wort 0 min 5.08 14.3%
35 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
90 g Coriander Spice Boil 5 min.
70 g Bitter orange peal Spice Boil 5 min.
1 each Whirlfloc Fining Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
14 g Gypsum Water Agt Mash 1 hr.
2 g Table Salt Water Agt Mash 1 hr.
5.38 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
- voss
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-8 - -4 °C
Starter:
Yes
Fermentation Temp:
26 °C
Pitch Rate:
1.25 (M cells / ml / ° P) 588 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and hoppy
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 5 10 50 150 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
28 L Strike Water Infusion -- 65 °C 60 min
24 L Batch Sparge Sparge -- 75 °C 20 min
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 47.88 L. Suggest reducing initial water volume to 45.4 L and adding 2.48 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 24.6
Mash volume with grains 30
Grain absorption losses -8.2
Remaining sparge water volume (equipment estimates 32.4 L) 30.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 47.9 L) 46
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 42
Going into fermentor 42
Total: 55.1  
Equipment Profile Used: System Default
 
Notes

Belgian Witbier Northern and I created as my first real all grain beer. It's been modified over time as I get a better handle on things.

Using Omega Voss yeast cause why not?

Last Updated and Sharing
 
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  • Last Updated: 2021-12-22 20:59 UTC