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Open White

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 150 liters (fermentor volume)
Pre Boil Size: 155 liters
Post Boil Size: 149 liters
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 164 calories (Per 330ml)
Carbs: 18.1 g (Per 330ml)

Created: Thursday June 11th 2020

Original Gravity:

1.053

Final Gravity:

1.015

ABV (standard):

5.1%

IBU (tinseth):

7.6

SRM (morey):

3.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
28.20 kg	American - Pilsner28.2 kg Pilsner	37	1.8	87%
1.20 kg	American - Wheat1.2 kg Wheat	38	1.8	3.7%
3 kg	German - Wheat Malt3 kg Wheat Malt	37	2	9.3%
32.40 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
12 g	Perle12 g Perle Hops	Pellet	8	Boil	90 min	1.71	7.1%
18 g	Perle18 g Perle Hops	Pellet	8	Boil	45 min	2.2	10.7%
48 g	Hallertau Mittelfruh48 g Hallertau Mittelfruh Hops	Pellet	5	Boil	45 min	3.67	28.6%
18 g	Perle18 g Perle Hops	Pellet	8	Boil	0 min		10.7%
72 g	Amarillo72 g Amarillo Hops	Pellet	8	Dry Hop	0 days		42.9%
168 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
48 g	Perle (Pellet) 48 g Perle (Pellet) Hops	3.91	28.5%
48 g	Hallertau Mittelfruh (Pellet)	3.67	28.6%
72 g	Amarillo (Pellet) 72 g Amarillo (Pellet) Hops		42.9%
168 g / $ 0.00

Other Ingredients

Amount	Name	Type	Use
12 g	Søtt appelsinskall	Water Agt	Boil
12 g	bittert appelsinskall	Spice	Boil
132 g	Koriander Knust	Spice	Boil

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	6 Each	Cost:
Attenuation (avg):	72.5%	Flocculation:	Med-Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 688 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Bland malt malt i 50 ° C varmt vann og gjør følgende pauser:

• 48 ° C i 20 minutter

• 62 ° C i 40 minutter

• 69 ° C i 20 minutter

Før blandingen til 78 ° C før du begynner å filtrere vørteren.
Skyll bryggerens brukte korn med varmt vann ved 80 ° C
Kok vørteren i 1 time og 30 minutter, og tilsett deretter følgende humlepellets, i rekkefølge:

• 2 g Perle 8,0% alfa-syrer i begynnelsen av koketrinnet

• 3 g Perle 8,0% alfa-syrer etter 45 minutter

• 8 g Mittelfrüh 5,0% alfa-syrer etter 45 minutter

• 3 g Perle 8,0% alfa-syrer og malt krydder på slutten av koketrinnet.

Bruk om mulig whirlpool eller filteret og la vørteren hvile i 30 minutter.

Avkjøl vørteren så raskt som mulig, og før den til omtrent 20 ° C.
Oksygener vørteren og inokulerer gjærene som følger:

1 pakke mangrove jack Belgian Wit Yeast M21 per 25 ltr

Slutt ølet på slutten av gjæringsprosessen. Tilsett 12 g Amarillo humle 8% alfa-syre med en tørrhoppingsprosedyre, 4 g koriander, 1 g malt gentianrot, og bring øltemperaturen til 4 ° C i 15-20 dager før flasking / Fat

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2020-06-11 10:25 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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