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Halloween BM style

167 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.5 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.039 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 167 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created Friday September 6th 2019
1.051
1.011
5.19%
26.21
3.99
5.46
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb American - Pale 2-Row6 lb Pale 2-Row 37 1.8 54.5%
4 lb Flaked Wheat4 lb Flaked Wheat 34 2 36.4%
1 lb Flaked Oats1 lb Flaked Oats 33 2.2 9.1%
11 lb / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz Citra0.25 oz Citra Hops Pellet 11 Boil 60 min 11.53 11.1%
1 oz Amarillo1 oz Amarillo Hops Pellet 8.6 Whirlpool 0 min 6.44 44.4%
1 oz Citra1 oz Citra Hops Lupulin Pellet 11 Whirlpool 0 min 8.24 44.4%
2.25 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Temp Time
4.8 gal Temperature 122 °F 30 min
Steeping 151 °F 30 min
Starting Mash Thickness: 1.8 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 0 min.
1 g Calcium Chloride (anhydrous) Water Agt Mash 0 min.
9.68 g Lactic acid Water Agt Mash 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
No
Fermentation Temp:
73 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 84 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile II
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
150 10 80 150 160 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Total mash water needed 8.21 32.8  
Strike water volume at mash thickness of 1.8 qt/lb 4.95 19.8  
Grain absorption losses -1.38 -5.5  
Remaining sparge water volume 3.26 13  
Mash Lauter Tun losses -0.25 -1  
Amount going into kettle 6.58 26.3  
Boil off losses -1.5 -6  
Hops absorption losses -0.08 -0.3  
Amount going into fermentor 5 20  
Total: 8.21 32.8
Method: All Grain, Style: Witbier, ABV 5.19%, IBU 26.21, SRM 3.99, Fermentables: (Pale 2-Row, Flaked Wheat, Flaked Oats) Hops: (Citra, Amarillo) Other: (Gypsum, Calcium Chloride (anhydrous), Lactic acid)
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  • Last Updated: 2019-09-12 16:18 UTC