BdK Ginger Witbier mk2 - Beer Recipe - Brewer's Friend

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BdK Ginger Witbier mk2

149 calories 18.1 g 330 ml
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Beer Stats
Method: Partial Mash
Style: Witbier
Boil Time: 90 min
Batch Size: 10 liters (fermentor volume)
Pre Boil Size: 8 liters
Post Boil Size: 2 liters
Pre Boil Gravity: 1.016 (recipe based estimate)
Post Boil Gravity: 1.239 (recipe based estimate)
Efficiency: 70% (brew house)
Source: punkis
Calories: 149 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)
Created: Saturday November 30th 2019
1.048
1.016
4.2%
19.5
3.4
5.3
10.75
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
500 g Weyermann - Wheat Malt500 g Wheat Malt kr 1.90 / kg
kr 0.95 		37 2 31.2%
0.50 kg Muntons - Dry Malt Extract - Extra Light0.5 kg Dry Malt Extract - Extra Light - (late boil kettle addition) kr 9.80 / kg
kr 4.90 		42 2.5 31.3%
500 g Dry Malt Extract - Wheat500 g Dry Malt Extract - Wheat - (late boil kettle addition) kr 9.80 / kg
kr 4.90 		42 3 31.2%
100 g Flaked Oats100 g Flaked Oats 33 2.2 6.2%
1,600 g / kr 10.75
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Saaz20 g Saaz Hops Pellet 2.4 First Wort 0 min 19.47 100%
20 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 1 hr.
0.50 g Chalk Water Agt Mash --
1.50 ml Lactic acid Water Agt Mash --
1 g Salt Water Agt Mash --
1 g Protofloc Fining Boil 15 min.
1 g Jästnäring Other Boil 10 min.
8 g Coriander seed Spice Boil 5 min.
30 g Ingefära Flavor Boil 5 min.
1.50 g Kamomill Spice Boil 5 min.
12.50 g Lemon zest Flavor Boil 5 min.
4.30 g Lime zest Flavor Boil 5 min.
29 g Orange zest Flavor Boil 5 min.
5 ml Clarity Ferm Fining Primary --
45 g Vit Sirap Other Bottling --
 
Yeast
- Belgian Witbier (Wyeast 3944)
Amount:
1 Each
Cost:
Attenuation (avg):
65%
Flocculation:
Low
Optimum Temp:
-18 - -18 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 42 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 45       CO2 Level: 0.8 Volumes
 
Target Water Profile
Vattenkvalitet vid Lovö vattneverk 2015
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 4 11 14 41 68
TVWPH80
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 L Proteinase Temperature -- 58 °C 20 min
Beta-amylase Temperature -- 65 °C 50 min
Alpha-amylase Temperature -- 70 °C 20 min
Mash-out Temperature -- 78 °C 10 min
Quick Water Requirements
Water Liters
Heat water added to kettle (equipment estimates 10.6 L) 8.6
Mash volume with grains (equipment estimates 10.6 L) 9
Grain absorption losses (steeping) -0.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 10 L) 8
Volume increase from sugar/extract (late additions) 0.6
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil volume 2
Top off amount 8
Going into fermentor 10
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.  
Total: 16.6  
Equipment Profile Used: System Default
 
Notes

Rivet skal från 1 apelsin, 1 citron och 1 lime.
Riven färsk ingefära.

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  • Last Updated: 2020-06-20 13:02 UTC