Brewer's Friend

Print

PassionFruit Witbier - CBA

151 calories 16.8 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Fruit Beer
Boil Time: 60 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Nic
Calories: 151 calories (Per 330ml)
Carbs: 16.8 g (Per 330ml)
Created: Tuesday October 30th 2018
1.049
1.014
4.5%
33.0
3.7
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.30 kg American - White Wheat2.3 kg White Wheat 40 2.8 46%
2.30 kg American - Pale 2-Row2.3 kg Pale 2-Row 37 1.8 46%
0.20 kg Flaked Oats0.2 kg Flaked Oats 33 2.2 4%
0.20 kg Maltodextrin0.2 kg Maltodextrin 39 0 4%
5 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
10 g Magnum10 g Magnum Hops Pellet 15 Boil 60 min 16.27 12.5%
20 g Vic Secret20 g Vic Secret Hops Pellet 15.5 Boil 15 min 16.68 25%
50 g Vic Secret50 g Vic Secret Hops Pellet 15.5 Dry Hop 7 days 62.5%
80 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirfloc Fining Boil 10 min.
2 L Passionfruit Juice Flavor Secondary 7 days
 
Yeast
Wyeast - Belgian Witbier 3944
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
17 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 228 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
SG PUB 423480 Tap Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
15 17 26 42 39 62
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
1.1 L Infusion -- 67 °C 60 min
Starting Mash Thickness: 2 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2 L/kg 9.6
Mash volume with grains 12.8
Grain absorption losses -4.8
Remaining sparge water volume (equipment estimates 26.8 L) 24.5
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.1
Pre boil volume (equipment estimates 30.9 L) 28.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 25
Going into fermentor 25
Total: 34.1  
Equipment Profile Used: System Default
 
Notes

Shiv Comments:
Yeast blend: US-05 and Belgian Witbier 3944

Ferment 2 weeks
After 7 days
Precipitate sulphur with sterilized copper coins
Add (sterilized) Passionfruit juice/pulp
Dry hop with Vic Secret/Hops
Fine with Kieselsol (followed by) gelatin combo (optional)
After 2 weeks:
Rack for 2 weeks before serving

Last Updated and Sharing
 
708
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2018-11-01 12:56 UTC