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Tamarindo Witbier

186 calories 19.9 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Post Boil Size: 5.8 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.107 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 96%
Calories: 186 calories (Per 12oz)
Carbs: 19.9 g (Per 12oz)
Created Wednesday April 29th 2020
1.056
1.015
5.5%
20.4
4.2
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Avangard - Pilsner12 lb Pilsner 38 1.6 66.7%
5 lb Thomas Fawcett - Oat Malt5 lb Oat Malt 28 2 27.8%
1 lb American - Caramel / Crystal 20L1 lb Caramel / Crystal 20L 35 20 5.6%
18 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 1.8 Boil 60 min 6.09 25%
2 oz Mandarina Bavaria2 oz Mandarina Bavaria Hops Pellet 8.5 Boil 15 min 14.28 25%
4 oz Mandarina Bavaria4 oz Mandarina Bavaria Hops Pellet 8.5 Boil 0 min 50%
8 oz / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
12.3 gal Temperature 152 °F 60 min
11.81 gal Fly Sparge 168 °F 15 min
Starting Mash Thickness: 2 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Calcium Chloride (anhydrous) Water Agt Sparge 0 min.
6 g Gypsum Water Agt Sparge 0 min.
1 oz Phosphoric acid Water Agt Mash 0 min.
56 oz Tamarind Water Agt Secondary 0 min.
1 lb Lemon Grass Water Agt Secondary 0 min.
6 g toasted cardamom Other Secondary 0 min.
 
Yeast
White Labs - Belgian Wit II Ale Yeast WLP410
Amount:
2 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Low-Med
Optimum Temp:
67 - 74 °F
Starter:
Yes
Fermentation Temp:
68 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 201 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.67 psi       Temp: 38 °F       CO2 Level: 3.5 Volumes
 
Target Water Profile
RO water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 2 qt/lb 0.5 2  
Grain absorption losses -0.13 -0.5  
Remaining sparge water volume (equipment estimates 6.78 g | 27.1 qt) 11.43 45.7  
Mash Lauter Tun losses -0.25 -1  
Volume increase from sugar/extract (early additions) 1.44 5.8  
Pre boil volume (equipment estimates 8.35 g | 33.4 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 5.8 23.2  
Top off amount 5.2 20.8  
Going into fermentor 11 44  
Total: 12.2 48.8
Equipment Profile Used: System Default
"Tamarindo Witbier" Witbier beer recipe by adv_trev. All Grain, ABV 5.47%, IBU 20.37, SRM 4.17, Fermentables: (Pilsner, Oat Malt, Caramel / Crystal 20L) Hops: (Styrian Goldings, Mandarina Bavaria) Other: (Calcium Chloride (anhydrous), Gypsum, Phosphoric acid, Tamarind, Lemon Grass, toasted cardamom)
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  • Public: Yup, Shared
  • Last Updated: 2020-06-14 16:31 UTC