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Getting Blond Belgian Nude

191 calories 19.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 42 liters (fermentor volume)
Pre Boil Size: 28.4 liters
Pre Boil Gravity: 1.091 (recipe based estimate)
Efficiency: 60% (brew house)
Calories: 191 calories (Per 330ml)
Carbs: 19.4 g (Per 330ml)
Created: Thursday May 23rd 2019
1.062
1.015
6.2%
12.8
4.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.30 kg Belgian - Pilsner9.3 kg Pilsner 37 1.6 71.5%
0.90 kg Belgian - Munich0.9 kg Munich 38 6 6.9%
0.90 kg American - Vienna0.9 kg Vienna 35 4 6.9%
1 kg Cane Sugar1 kg Cane Sugar 46 0 7.7%
0.90 kg Flaked Oats0.9 kg Flaked Oats 33 2.2 6.9%
13 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
38 g Styrian Goldings38 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 60 min 7.94 50%
38 g Styrian Goldings38 g Styrian Goldings Hops Leaf/Whole 5.5 Boil 20 min 4.81 50%
76 g / $ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
2 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 479 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
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
36 L Temperature -- 40 °C 10 min
Temperature -- 50 °C 20 min
Temperature -- 64 °C 50 min
Temperature -- 78 °C 10 min
Starting Mash Thickness: 3 L/kg
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 L/kg 36
Mash volume with grains 43.9
Grain absorption losses -12
Remaining sparge water volume (equipment estimates 24.4 L) 4.7
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.6
Pre boil volume (equipment estimates 48.1 L) 28.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.4
Post boil Volume 42
Going into fermentor 42
Total: 40.7  
Equipment Profile Used: System Default
 
Notes

22-23 L to lautering
Add 5L to boil after half hour

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  • Public: Yup, Shared
  • Last Updated: 2019-05-23 10:34 UTC