Orange Mohawk (Shock top clone) - Beer Recipe - Brewer's Friend

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Orange Mohawk (Shock top clone)

172 calories 17.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 73% (brew house)
Calories: 172 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Friday January 10th 2014
1.052
1.013
5.2%
16.8
4.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11.25 lb American - Pilsner11.25 lb Pilsner 37 1.8 48.4%
10.25 lb Flaked Wheat10.25 lb Flaked Wheat 34 2 44.1%
0.50 lb American - Munich - Dark 20L0.5 lb Munich - Dark 20L 33 20 2.2%
1 lb Rice Hulls1 lb Rice Hulls 0 0 4.3%
4 oz German - Acidulated Malt4 oz Acidulated Malt 27 3.4 1.1%
23.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Hersbrucker2 oz Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 16.79 100%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 15 min.
1 oz Lemon Zest Spice Boil 5 min.
1 oz Orange Zest Spice Boil 5 min.
1 oz Lime Zest Spice Boil 5 min.
1 oz Crushed Coriander Spice Boil 5 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 268 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Light Colored and Balanced
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 5 10 70 90 0
Use RO water and add 2.5 tsp gypsum and 2 tsp calcium chloride.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Dough in at 122 and ramp to 152 over 15 minutes Temperature -- 122 °F 15 min
Rest for 60 minutes Temperature -- 152 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.33 gal (53.3 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.33 gal (5.3 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.5 qt/lb 8.72 34.9  
Mash volume with grains 10.58 42.3  
Grain absorption losses -2.91 -11.6  
Remaining sparge water volume (equipment estimates 7.76 g | 31.1 qt) 7.44 29.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.33 g | 53.3 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.16 64.6
Equipment Profile Used: System Default
 
Notes

Pitch a 2L starter and ferment for 4 days at 68. Raise to 72 degrees for 5 days. Package and cold condition for 2-3 weeks.

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  • Last Updated: 2014-08-29 11:56 UTC