Table Beer - Beer Recipe - Brewer's Friend

Table Beer

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 12.5 liters
Pre Boil Gravity: 1.024 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Trevor
Calories: 91 calories (Per 330ml)
Carbs: 9.1 g (Per 330ml)

Created: Sunday February 3rd 2019

Amount	Fermentable	PPG	°L	Bill %
1 kg	New Zealand - Ale Malt1 kg Ale Malt	37.4	3.05	70%
0.40 kg	Belgian - Unmalted Wheat0.4 kg Unmalted Wheat	36	2	30%
1.40 kg / $ 0.00

Amount

Fermentable

Cost

PPG

°L

Bill %

1 kg

New Zealand - Ale Malt

37.4

3.05

70%

0.40 kg

Belgian - Unmalted Wheat

30%

1.40 kg / $ 0.00

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
25 g	Saaz25 g Saaz Hops	Pellet	3.1	Boil at 100 °C	60 min	24.8	38.5%
22.50 g	Saaz22.5 g Saaz Hops	Pellet	3.1	Boil at 100 °C	10 min	8.09	34.6%
17.50 g	Saaz17.5 g Saaz Hops	Pellet	3.1	Boil at 100 °C	2 min	1.47	26.9%
65 g / $ 0.00

Amount

Variety

Cost

Type

Use

Time

IBU

Bill %

25 g

Saaz

Pellet

3.1

Boil at 100 °C

60 min

24.8

38.5%

22.50 g

Saaz

Pellet

3.1

Boil at 100 °C

10 min

8.09

34.6%

17.50 g

Saaz

Pellet

3.1

Boil at 100 °C

2 min

1.47

26.9%

65 g / $ 0.00

Amount	Variety	Cost	IBU	Bill %
65 g	Saaz (Pellet) 65 g Saaz (Pellet) Hops		34.36	100%
65 g / $ 0.00

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Ca⁺²

Mg⁺²

Na⁺

Cl^-

SO₄^-2

HCO₃^-

Mash Chemistry and Brewing Water Calculator

Amount	Description	Type	Start Temp	Target Temp	Time
12.5 L	Ferulic acid step	Temperature	--	45 °C	20 min
	Infusion	Temperature	--	55 °C	20 min
	Maltose rest	Temperature	--	61 °C	10 min
	Saccrification rest	Temperature	--	66 °C	30 min
	Mash out	Temperature	--	75 °C	15 min
2.5 L		Sparge	--	78 °C	--
Starting Mash Thickness: 1.5 L/kg

Amount

Description

Type

Start Temp

Target Temp

Time

12.5 L

Ferulic acid step

Temperature

45 °C

20 min

Infusion

Temperature

55 °C

20 min

Maltose rest

Temperature

61 °C

10 min

Saccrification rest

Temperature

66 °C

30 min

Mash out

Temperature

75 °C

15 min

2.5 L

Sparge

78 °C

Starting Mash Thickness: 1.5 L/kg

Water	Liters
Strike water volume at mash thickness of 1.5 L/kg	2.1
Mash volume with grains	3
Grain absorption losses	-1.4
Remaining sparge water volume (equipment estimates 19.1 L)	12.7
Mash Lauter Tun losses	-0.9
Pre boil volume (equipment estimates 18.9 L)	12.5
Boil off losses	-8.6
Hops absorption losses (first wort, boil, aroma)	-0.3
Post boil Volume	10
Going into fermentor	10
Total:	14.8
Equipment Profile Used:	System Default

Water

Liters

Strike water volume at mash thickness of 1.5 L/kg

2.1

Mash volume with grains

Grain absorption losses

-1.4

Remaining sparge water volume (equipment estimates 19.1 L)

12.7

Mash Lauter Tun losses

-0.9

Pre boil volume (equipment estimates 18.9 L)

12.5

Boil off losses

-8.6

Hops absorption losses (first wort, boil, aroma)

-0.3

Post boil Volume

Going into fermentor

Total:

14.8

Equipment Profile Used:

System Default