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witbier

149 calories 16.7 g 12 L
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 40 liters
Post Boil Size: 31 liters
Pre Boil Gravity: 1.028 (recipe based estimate)
Post Boil Gravity: 1.036 (recipe based estimate)
Efficiency: 70% (brew house)
No Chill: 30 minute extended hop boil time
Calories: 149 calories (Per 12L)
Carbs: 16.7 g (Per 12L)
Created: Saturday January 4th 2020
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Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 kg Bestmalz - Pilsen3.5 kg Pilsen 37 1.9 67.3%
1.50 kg Bestmalz - Wheat Malt1.5 kg Wheat Malt 37 2.2 28.8%
200 g Rolled Oats200 g Rolled Oats 33 2.2 3.8%
5.20 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
15 g Cascade15 g Cascade Hops Pellet 7 Boil 5 min 10.76 100%
15 g / R$ 0.00
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (custom):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 98 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 133.9 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Light colored and malty
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
15 L Infusion 73 °C 67 °C 60 min
25 L Sparge 80 °C -- --
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 22 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 15.6
Mash volume with grains 19
Grain absorption losses -5.2
Remaining sparge water volume (equipment estimates 24.1 L) 30.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 33.6 L) 40
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 25 L) 31
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 31 L) 25
Total: 46.1  
Equipment Profile Used: System Default
 
Notes

adição de "vitamina c" para remoção de cloro.
(40x1,5)x2.5 = 150mg

sais água MOSTURAÇÃO
Cloreto Cálcio - 6,2g
Gypson - 0,16g
Epson Salt - 2,0g

sais água LAVAGEM
Cloreto Cálcio - 10,3g
Gypson - 0,3g
Epson Salt - 3,3g

85min de fervura (5' para o fim):
8,0g coentro pilado
4,0g pimenta branca pilada
1,0g whirfloc
20,0g casca laranja

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  • Public: Yup, Shared
  • Last Updated: 2020-01-06 10:18 UTC