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Light Summer Cascade Witbier - DocD v2

169 calories 17.7 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 11 liters (fermentor volume)
Pre Boil Size: 13 liters
Post Boil Size: 12 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: DocD
Calories: 169 calories (Per 330ml)
Carbs: 17.7 g (Per 330ml)
Created: Saturday August 31st 2019
1.055
1.014
5.3%
34.5
3.3
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.40 kg Canada Malting - Pilsen1.4 kg Pilsen 37 1.5 67.3%
0.60 kg Canada Malting - White Wheat0.6 kg White Wheat 31 3 28.8%
0.08 kg German - Acidulated0.08 kg Acidulated 27 3.4 3.8%
2.08 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces4 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces Hops Pellet 5.7 Boil 60 min 5.42 7.7%
6 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces6 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces Hops Pellet 5.7 Boil 45 min 7.47 11.5%
8 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces8 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces Hops Pellet 5.7 Boil 25 min 7.54 15.4%
12 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces12 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces Hops Pellet 5.7 Boil 15 min 8.07 23.1%
22 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces22 g Yakima Chief - Cascade (5.7 AA) / 2 Ounces Hops Pellet 5.7 Boil 5 min 5.95 42.3%
52 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.20 g Whirlfloc Water Agt Mash 10 min.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.30 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Escarpment Labs - Fruity Witbier
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
17 - 24 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 52 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 76.4 g       Temp: 20 °C       CO2 Level: 2.6 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12 L Beta-Glucanase Temperature -- 44 °C 20 min
Protein Mode Temperature -- 52 °C 20 min
Maltose mode Temperature -- 63 °C 35 min
Saccharification Temperature -- 73 °C 35 min
Mash Out Temperature -- 78 °C 10 min
2 L Sparge -- 78 °C --
Starting Mash Thickness: 7 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 7 L/kg  
Mash volume with grains  
Remaining sparge water volume (equipment estimates 16.4 L) 12.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 1.5
Pre boil volume (equipment estimates 17 L) 13
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume (equipment estimates 11 L) 12
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 12 L) 11
Total: 12.4  
Equipment Profile Used: System Default
 
Notes

V2
Acidulated malt for Ph correction. Water correction. Modify Cascade addition : decrease 60 min addition, add 45 minute addition, then 25/15/5. Switch 2-row for Pilsen.

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  • Last Updated: 2019-10-19 03:53 UTC