Brew Beard
Amount | Fermentable | Cost | PPG | °L | Bill % |
---|---|---|---|---|---|
3.25 lb | Briess - Wheat Malt, White | 39.1 | 2.5 | 31.7% | |
2.25 lb | Briess - Brewers Malt 2-Row | 37 | 1.8 | 22% | |
1.25 lb | German - Munich | 30 | 17 | 12.2% | |
0.75 lb | Flaked Wheat | 34 | 2 | 7.3% | |
0.75 lb | Flaked Oats | 33 | 2.2 | 7.3% | |
0.50 lb | German - CaraFoam | 37 | 1.8 | 4.9% | |
0.50 lb | Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) | 38 | 0 | 4.9% | |
1 lb | American - Pale 6-Row | 35 | 1.8 | 9.8% | |
10.25 lbs / $ 0.00 |
Amount | Variety | Cost | Type | AA | Use | Time | IBU | Bill % |
---|---|---|---|---|---|---|---|---|
1 oz | tettnang | Pellet | 3.5 | Boil | 60 min | 13.22 | 66.7% | |
0.50 oz | Saaz | Pellet | 3.5 | Boil | 5 min | 1.32 | 33.3% | |
1.50 oz / $ 0.00 |
Amount | Name | Cost | Type | Use | Time |
---|---|---|---|---|---|
1 oz | coridaner seed | Spice | Mash | 2 min. | |
2 oz | orange marmlade | Flavor | Mash | 2 min. | |
0.25 oz | orange peel | Flavor | Mash | 2 min. | |
5 g | Gypsum | Water Agt | Mash | 1 hr. | |
5 g | Calcium Chloride (dihydrate) | Water Agt | Mash | 1 hr. | |
2.75 ml | Lactic acid | Water Agt | Mash | 1 hr. |
Wyeast - Belgian Witbier 3944 | ||||||||||||||||
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$ 0.00 |
Method: co2 Amount: 8.55 psi Temp: 39 °F CO2 Level: 2.2 Volumes |
Amount | Description | Type | Start Temp | Target Temp | Time |
---|---|---|---|---|---|
2.5 gal | Strike | 170 °F | 152 °F | 60 min | |
4.5 gal | Fly Sparge | 170 °F | 170 °F | 60 min | |
Starting Mash Thickness:
1 qt/lb Starting Grain Temp: 65 °F |
Water | Gallons | Quarts |
---|---|---|
Strike water volume at mash thickness of 1 qt/lb | 2.13 | 8.5 |
Mash volume with grains | 2.81 | 11.2 |
Grain absorption losses | -1.06 | -4.3 |
Remaining sparge water volume | 6.08 | 24.3 |
Mash Lauter Tun losses | -0.25 | -1 |
Volume increase from sugar/extract (early additions) | 0.11 | 0.4 |
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) | 7 | 28 |
Volume increase from sugar/extract (late additions) | 0.04 | 0.2 |
Boil off losses | -1.5 | -6 |
Hops absorption losses (first wort, boil, aroma) | -0.06 | -0.2 |
Post boil Volume (equipment estimates 5.5 g | 22 qt) | 6 | 24 |
WARNING: Exceeded batch size - reduce boil size | ||
Going into fermentor (equipment estimates 6 g | 24 qt) | 5.5 | 22 |
Total: | 8.2 | 32.8 |
Equipment Profile Used: | System Default |