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Double batch . Raspberry and belgian Wit with Coreander

198 calories 21.8 g 330 ml
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Beer Stats
Method: BIAB
Style: Weissbier
Boil Time: 70 min
Batch Size: 6 liters (fermentor volume)
Pre Boil Size: 12 liters
Post Boil Size: 6 liters
Pre Boil Gravity: 1.032 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 198 calories (Per 330ml)
Carbs: 21.8 g (Per 330ml)
Created: Monday February 24th 2020
1.064
1.018
6.0%
0.0
3.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
0.94 kg United Kingdom - Lager0.94 kg Lager 38 1.4 54%
0.80 kg German - Wheat Malt0.8 kg Wheat Malt 37 2 46%
1.74 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
6.96 g Challenger6.96 g Challenger Hops Leaf/Whole 8.5 Boil 0 min 100%
6.96 g / $ 0.00
 
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:
22 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 33 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 4.04 Volumes
 
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
8 L Infusion 68 °C 65 °C 60 min
4 L Batch Sparge 78 °C 74 °C 10 min
Quick Water Requirements
Water Liters
Strike water volume (equipment estimates 15.3 L) 14.6
Mash volume with grains (equipment estimates 16.5 L) 15.8
Grain absorption losses -1.7
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.7 L) 12
Boil off losses -6.7
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume 6
Volume into fermentor 6
Total: 14.6  
Equipment Profile Used: System Default
 
Notes

Split into two batches before boiling .

Batch 1. Add 6,96 g Challenger when boilstart. Add 625 g of raspberry after two days, leave for a week.

Batch 2. Add 9g of Saaz, 5g of Aurora when boilstart and 6,2 g of coriander seeds and 6,2 g of orange peel for last 10 min of boiling.

Protofloc 15 mins before on both batches

Fermenting at 22 c`

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  • Public: Yup, Shared
  • Last Updated: 2020-02-27 22:11 UTC