Witrea - Beer Recipe - Brewer's Friend

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Witrea

137 calories 13.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 48 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 42 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Črnika Brew
Rating:
5.00 (1 Review)

Calories: 137 calories (Per 330ml)
Carbs: 13.4 g (Per 330ml)
Created: Monday April 15th 2019
1.045
1.010
4.6%
11.3
6.5
5.4
13.00
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.45 kg German - Pilsner4.45 kg Pilsner 38 2.77 43.8%
0.89 kg Flaked Oats0.89 kg Flaked Oats 33 4.37 8.8%
0.36 kg Rice Hulls0.36 kg Rice Hulls 0 3.5%
4.45 kg BADASS BARLEY - HR - BADASS BARLEY - Wheat4.45 kg HR - BADASS BARLEY - Wheat 37 4 43.8%
10.15 kg / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
56.47 g Saaz56.47 g Saaz Hops Pellet 3.5 Boil 60 min 10.59 75%
18.82 g Saaz18.82 g Saaz Hops Pellet 3.5 Boil 5 min 0.7 25%
75.29 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
18.82 g Coriander Spice Boil 5 min.
37.65 g Orange peal Spice Boil 5 min.
15.06 g Chamomile Spice Whirlpool 10 min.
22.59 ml Lactic acid Water Agt Mash --
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
6.50 € / each
13.00 €
Attenuation (custom):
76%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 188 B cells required
13.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 345.7 g       Temp: 20 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Riječka voda
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
48 4 3 6 3 0.8
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
33.3 L Strike 67 °C 67 °C 60 min
29.9 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3.1 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 48.08 L. Suggest reducing initial water volume to 45.4 L and adding 2.68 L sparge/top-off.  
Strike water volume at mash thickness of 3.1 L/kg 31.5
Mash volume with grains (equipment estimates 32.2 L) 38.2
Grain absorption losses -10.2
Remaining sparge water volume (equipment estimates 27.7 L) 24.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 48.1 L) 45
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 42
Top off amount 6
Going into fermentor 48
Total: 56.1  
Equipment Profile Used: System Default
 
Notes

Add camomile at flame out 10min covered

Fermentation:
You will get the best flavor results if you have the ability to raise the temperature slowly as the end of fermentation approaches. Start your fermentation at between 17°C. Keep the temperature on the cool side until the most lively part of the fermentation is complete.

As the fermentation begins to slow, let the temperature rise slowly over the last two or three days, and allow it finish out between 21-24°c. The early cool temperature will help control ester and phenol production while the temperature climb will help with attenuation and cleaning up DMS.

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  • Last Updated: 2021-03-28 13:34 UTC