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amelie

148 calories 15.4 g 330 ml
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 70 min
Batch Size: 1250 liters (fermentor volume)
Pre Boil Size: 1400 liters
Post Boil Size: 1341.7 liters
Pre Boil Gravity: 11.5 °P (recipe based estimate)
Post Boil Gravity: 12.0 °P (recipe based estimate)
Efficiency: 84% (brew house)
Calories: 148 calories (Per 330ml)
Carbs: 15.4 g (Per 330ml)
Created: Thursday February 13th 2020
12.0 °P
3.1 °P
4.8%
9.7
6.7
5.4
287.50
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
30 kg Flaked Wheat30 kg Flaked Wheat 1.30 € / kg
39.00 € 		34 3.84 12.4%
125 kg Bestmalz - BEST Pilsen125 kg BEST Pilsen 1.10 € / kg
137.50 € 		37 3.57 51.9%
6 kg German - Acidulated Malt6 kg Acidulated Malt 1.80 € / kg
10.80 € 		27 7.58 2.5%
30 kg Briess - Brewers Oat Flakes / Flaked oats30 kg Brewers Oat Flakes / Flaked oats 1.34 € / kg
40.20 € 		32.2 5.17 12.4%
50 kg German - Wheat Malt50 kg Wheat Malt 1.20 € / kg
60.00 € 		37 3.84 20.7%
241 kg / 287.50 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
310 g Hallertau Hersbrucker310 g Hallertau Hersbrucker Hops Pellet 3.6 Boil 60 min 2.75 19.6%
770 g Hallertau Mittelfruh770 g Hallertau Mittelfruh Hops Pellet 3.7 Boil 30 min 3.9 48.7%
500 g Cascade500 g Cascade Hops Pellet 15 Whirlpool 0 min 3 31.6%
1,580 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
200 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
300 ml CRS/AMS (6.3% HCl, 8.6% H2SO4) Water Agt Mash 1 hr.
150 g Gypsum Water Agt Mash 0 min.
250 g Lactic acid Water Agt Mash 0 min.
394.44 ml Lactic acid Water Agt Sparge 1 hr.
1,200 g BSG - Coriander Seed Spice Whirlpool 5 min.
 
Yeast
Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Low
Optimum Temp:
17 - 22 °C
Starter:
No
Fermentation Temp:
23 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 5249 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
mash in a 47 rampa a 54

3 sparge (300+300+200) con 400ml lattico totali
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
836 L Strike 50 °C 47 °C 10 min
azoto fosfati- Strike 47 °C 72 °C 10 min
Temperature 53 °C 75 °C 10 min
68 °C 78 °C 5 min
Starting Mash Thickness: 3.5 L/kg
Starting Grain Temp: 12 °C
Quick Water Requirements
Water Liters
WARNING: Boil kettle capacity (45.4 L) exceeded. Volume required: 1264.55 L. Suggest reducing initial water volume to 45.4 L and adding 1219.15 L sparge/top-off.  
WARNING: Mash tun capacity exceeded. Volume required: 1002.56 L 843.5
Strike water volume at mash thickness of 3.5 L/kg 843.5
Mash volume with grains 1002.6
Grain absorption losses -241
Remaining sparge water volume (equipment estimates 663 L) 798.4
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 1264.6 L) 1400
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -5.4
Post boil Volume (equipment estimates 1252.5 L) 1341.7
Hops absorption losses (whirlpool, hop stand) -2.5
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 1339.2 L) 1250
Total: 1641.9  
Equipment Profile Used: System Default
 
Notes

200gr coriandolo
150gr pepe rosa
300 limone fresco/ 60gr olio cedro

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  • Last Updated: 2026-05-19 14:18 UTC