HOEGERMEN Witbier - Beer Recipe - Brewer's Friend

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HOEGERMEN Witbier

154 calories 17 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 57.5 liters
Post Boil Size: 46.5 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Rafael Pontes
Calories: 154 calories (Per 330ml)
Carbs: 17 g (Per 330ml)
Created: Friday January 17th 2020
1.050
1.014
4.8%
12.4
7.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
5 kg German - Pale Ale5 kg Pale Ale 39 4.64 45.5%
5 kg German - Wheat Malt5 kg German - Wheat Malt 37 3.84 45.5%
1 kg Flaked Oats1 kg Flaked Oats 33 4.37 9.1%
11 kg / R$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Goldings50 g Goldings Hops Pellet 4.6 Boil 60 min 12.41 100%
50 g / R$ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
20 g Coriander Seed Spice Boil 5 min.
100 g Orange Peel Spice Boil 5 min.
 
Yeast
Fermentis - Safbrew - Specialty Ale Yeast T-58
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
High
Optimum Temp:
12 - 25 °C
Starter:
No
Fermentation Temp:
18 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 465 B cells required
R$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 6       CO2 Level: 4.31 g/l
 
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
35.5 L Rest Infusion 27 °C 65 °C 60 min
Mash out Temperature -- 78 °C 10 min
Sparge Sparge -- 78 °C --
Starting Mash Thickness: 3 L/kg
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 52.45 L. Suggest reducing initial water volume to 45.4 L and adding 7.05 L sparge/top-off.  
Strike water volume at mash thickness of 3 L/kg 33
Mash volume with grains (equipment estimates 36.8 L) 40.3
Grain absorption losses -11
Remaining sparge water volume (equipment estimates 31.4 L) 36.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 52.5 L) 57.5
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 46.5
Top off amount 3.5
Going into fermentor 50
Total: 69.4  
Equipment Profile Used: System Default
 
Notes

Mash:

  • Água 35.5L; Ph em 5.3
  • 60" em 65° C

    Mash-out:
  • 10" em 78° C

    Sparge:
  • Água 45L; Ph em 5.3
  • 78° C

    Fervura 60" (hopbag):
  • 60" com 50g US Golding
  • 05" com 100g casca laranja e 20g coentro em pó

    Fermentação primaria:
  • 18° até 2/3 da atenuação (1.026)
  • OG 1.050 (-0.007)
  • FG 1.014

    Fermentação secundária:
  • Sobe 1º a cada 12h até chegar no 21º
  • Deixa até atenuar (1.007 ou 3 dias de medições sem alteração)

    Maturação:
  • 15º por 12 dias

    Cold Crash / Clarificação:
  • 0º por 2 dias

    Carbonatação forçada:
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  • Public: Yup, Shared
  • Last Updated: 2020-01-20 11:16 UTC