Jasmine Wit - Beer Recipe - Brewer's Friend

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Jasmine Wit

172 calories 17.8 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 78% (brew house)
Source: Wallish
Calories: 172 calories (Per 330ml)
Carbs: 17.8 g (Per 330ml)
Created: Monday July 8th 2019
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Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 47.2%
2.30 kg German - Wheat Malt2.3 kg Wheat Malt 37 2 43.4%
0.50 kg Flaked Wheat0.5 kg Flaked Wheat 34 2 9.4%
5.30 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Mittelfruh30 g Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.89 100%
30 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
15 g koriander seed Spice Boil 10 min.
20 g Jasmine flower Herb Whirlpool 15 min.
5 g Irish Moss Fining Boil 15 min.
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 111 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
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
20 L Infusion -- 45 °C 10 min
Temperature -- 55 °C 15 min
Temperature -- 66 °C 60 min
Temperature -- 78 °C 10 min
Starting Mash Thickness: 3.1 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.1 L/kg 16.4
Mash volume with grains (equipment estimates 18.9 L) 19.9
Grain absorption losses -5.3
Remaining sparge water volume (equipment estimates 17.6 L) 17.8
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 27.9 L) 28
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.2
Post boil Volume 22
Top off amount 1
Going into fermentor 23
Total: 34.2  
Equipment Profile Used: System Default
 
Notes

The jasmine is only added after boiling at about 80 °C for 15 min.
20 g jasmine flower is recommended.

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  • Last Updated: 2020-04-20 09:26 UTC