Luna - Beer Recipe - Brewer's Friend

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Luna

160 calories 15 g 12 oz
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.25 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.035 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Adventures in homebrewing
Calories: 160 calories (Per 12oz)
Carbs: 15 g (Per 12oz)
Created: Friday May 8th 2020
1.049
1.010
5.1%
11.8
4.9
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.25 lb Briess - Wheat Malt, White3.25 lb Wheat Malt, White 39.1 2.5 31.7%
2.25 lb Briess - Brewers Malt 2-Row2.25 lb Brewers Malt 2-Row 37 1.8 22%
1.25 lb Briess - Bonlander Munich Malt 10L1.25 lb Bonlander Munich Malt 10L 35.9 10 12.2%
0.75 lb Briess - Brewers Red Wheat Flakes0.75 lb Brewers Red Wheat Flakes 32.2 2 7.3%
0.75 lb Flaked Oats0.75 lb Flaked Oats 33 2.2 7.3%
0.50 lb Weyermann - Carafoam0.5 lb Carafoam 34.5 2.2 4.9%
1 lb Rahr - Standard 6-Row1 lb Standard 6-Row 36.3 2.3 9.8%
0.50 lb Belgian Candi Sugar - Clear/Blond (0L)0.5 lb Belgian Candi Sugar - Clear/Blond (0L) - (late boil kettle addition) 38 0 4.9%
10.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Tettnanger1 oz Tettnanger Hops Pellet 2.7 Boil 60 min 10.72 66.7%
0.50 oz Saaz0.5 oz Saaz Hops Leaf/Whole 2.9 Boil 5 min 1.04 33.3%
1.50 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 oz Coriander Seed Spice Boil 5 min.
0.25 oz Bitter Orange Peel Spice Boil 5 min.
2 oz Orange Marmalade Spice Boil 5 min.
0.11 g Baking Soda Water Agt Boil 1 hr.
3.12 g Calcium Chloride (anhydrous) Water Agt Mash --
25.80 g Canning Salt Water Agt Mash --
3.12 g Chalk Water Agt Boil 1 hr.
0.23 g Epsom Salt Water Agt Mash --
1.02 g Gypsum Water Agt Mash --
12 ml Lactic acid Water Agt Mash --
 
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:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 89 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.3 oz       Temp: 68 °F       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 15 50 25 40 303.78
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.66 gal Strike 162 °F 152 °F 60 min
5.33 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.66 14.6  
Mash volume with grains 4.44 17.7  
Grain absorption losses -1.22 -4.9  
Remaining sparge water volume (equipment estimates 4.83 g | 19.3 qt) 5.06 20.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.02 g | 28.1 qt) 7.25 29  
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 5.5 22  
Going into fermentor 5.5 22  
Total: 8.72 34.9
Equipment Profile Used: System Default
 
Notes


dextrose and table sugar to replace candi sugar goes it with 5 minutes left

Up to 2 weeks in Primary and then bottle/keg

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  • Last Updated: 2021-02-20 13:45 UTC