Baladin: Open White - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Baladin: Open White

157 calories 17.1 g 330 ml
brewer logo
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 28 liters
Post Boil Size: 22 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.051 (recipe based estimate)
Efficiency: 65% (brew house)
Source: RockHopper
Calories: 157 calories (Per 330ml)
Carbs: 17.1 g (Per 330ml)
Created: Wednesday February 26th 2020
1.051
1.014
4.7%
6.4
6.7
6.0
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
4.25 kg German - Pilsner4.25 kg Pilsner 38 2.77 86.7%
0.45 kg German - Pale Wheat0.45 kg German - Pale Wheat 39 2.51 9.2%
0.20 kg Belgian - Unmalted Wheat0.2 kg Unmalted Wheat 36 3.84 4.1%
4.90 kg / kr 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 g Perle2 g Perle Hops Leaf/Whole 8.2 Boil 90 min 2.22 10%
3 g Perle3 g Perle Hops Leaf/Whole 8.2 Boil 45 min 2.86 15%
3 g Hallertau Mittelfruh3 g Hallertau Mittelfruh Hops Leaf/Whole 3.75 Boil 45 min 1.31 15%
12 g Amarillo12 g Amarillo Hops Leaf/Whole 8.6 Dry Hop 5 days 60%
20 g / kr 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Sweet Orange Peel Water Agt Boil --
2 g Curacao Orange Bitter Peel Water Agt Boil --
22 g Crushed coriander seeds Water Agt Boil --
4 g Crushed coriander seeds Water Agt Secondary --
1 g Ensian root Water Agt Secondary --
 
Yeast
Wyeast - Belgian Wheat 3942
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
0.35 (M cells / ml / ° P) 88 B cells required
kr 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 171.7 g       Temp: 18 °C       CO2 Level: 6 g/l
 
Target Water Profile
Copenhagen City, Denmark
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
17 L Steeping 52 °C 48 °C 20 min
Steeping -- 62 °C 40 min
Steeping -- 69 °C 20 min
13 L Sparge -- 78 °C 15 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 13.2
Mash volume with grains 16.5
Grain absorption losses -4.9
Remaining sparge water volume (equipment estimates 21.2 L) 20.6
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.6 L) 28
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0
Post boil Volume (equipment estimates 20 L) 22
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 22 L) 20
Total: 33.8  
Equipment Profile Used: System Default
 
Notes

Sweet and bitter orange peels and coriander is added at flame out and stands for 30 min.

After fermentation rack the beer and add dry hops and second batch of spices Dry hop for 5 days. Lower temperature to 4 C and rest for 15-20 days before bottling.

Carbonation should be high.

Last Updated and Sharing
 
319
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2020-02-26 16:54 UTC