Jovaru Wit - Beer Recipe - Brewer's Friend

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Jovaru Wit

150 calories 13.1 g 12 oz
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Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 2.75 gallons (ending kettle volume)
Pre Boil Size: 3.4 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 71% (ending kettle)
Source: Omega Labs website
Calories: 150 calories (Per 12oz)
Carbs: 13.1 g (Per 12oz)
Created: Monday January 14th 2019
1.046
1.008
5.0%
16.3
3.3
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.19 lb German - Pilsner3.1875 lb Pilsner 38 1.6 65.4%
1 lb Belgian - Unmalted Wheat1 lb Unmalted Wheat 36 2 20.5%
0.63 lb Flaked Wheat0.625 lb Flaked Wheat 34 2 12.8%
1 oz German - Acidulated Malt1 oz Acidulated Malt 27 3.4 1.3%
4.87 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.10 oz Nelson Sauvin0.1 oz Nelson Sauvin Hops Pellet 11.7 Boil 60 min 9.04 20%
0.40 oz Nelson Sauvin0.4 oz Nelson Sauvin Hops Pellet 11.7 Boil 5 min 7.21 80%
0.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 oz Dried Orange peel Flavor Boil 3 min.
0.15 oz Coriander (crushed) Spice Boil 1 min.
1.90 g Calcium Chloride Water Agt Mash 1 hr.
0.80 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - HotHead Ale OYL-057
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
Medium High
Optimum Temp:
62 - 98 °F
Starter:
Yes
Fermentation Temp:
90 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.75 qt BIAB Infusion -- 149 °F 60 min
5.12 qt Dunk sparge in new pot Sparge -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 4.26 17  
Mash volume with grains 4.65 18.6  
Grain absorption losses -0.61 -2.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.27 g | 17.1 qt) 3.4 13.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil volume (equipment estimates 1.88 g | 7.5 qt) 2.75 11  
Estimated amount in fermentor 2.75 11  
Total: 4.26 17
Equipment Profile Used: System Default
 
Notes

Actual yeast is Omega Labs Jovaru strain (see their website for the original recipe for this beer), but not in database yet. Lithuanian farmhouse yeast, so similar to a Norwegian Kveik. Recipe calls for Hallertau Blanc hops, but my LHBS didn’t have, so subbed in Nelson Sauvin.

Use Indian coriander, and crush lightly (not to a powder). Their recipe calls for dried sweet orange peel, but I’m using dried bitter orange peel from a tree in my yard.

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  • Last Updated: 2019-01-29 03:41 UTC