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Bakke Brygg Wit 20 l

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Boil Size: 25 liters
Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 73% (brew house)
Source: Bakke Brygg
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1.047
1.010
4.9%
14.36
3.54
Fermentables
Amount Fermentable PPG °L Bill %
2.2 kgFlaked Wheat2.2 kg Flaked Wheat34250%
1.98 kgCastle Malting Pilsen 2RP/2RS1.98 kg Castle Malting Pilsen 2RP/2RS371.845%
0.22 kgFlaked Oats0.22 kg Flaked Oats332.25%
4.4 kg Total      
Hops
Amount Variety Type AA Use Time IBU
35 gSaaz35 g Saaz HopsPellet2.9Boil60 min14.36
Mash Guidelines
Amount Description Type Temp Time
--Infusion67 C75 min
Other Ingredients
Amount Name Type Use Time
0.5 tspGjærnæring0.5 tsp GjærnæringFiningBoil15 min.
20 gAppelsinskall bitter, tørket20 g Appelsinskall bitter, tørketSpiceBoil10 min.
10 gKoriander10 g KorianderSpiceBoil10 min.
Yeast
Attenuation (custom):
78%
Flocculation:
Low-Med
Optimum Temp:
19.4 - 23.3 °C
Starter:
No
Fermentation Temp:
20 °C
Pitch Rate:
-
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukkerlake       Amount: 7 g sukker/l      
Notes
Kjøl ned til 19 grader før pitching av gjær.

Gjæring på 20 grader i 5 dager, 22 grader i 9-16 dager (WLP400 kan være litt treg til å gjøre seg ferdig, så man må se det an litt og gi gjæren god tid etter den siste synlige aktiviteten er avtatt).
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View Count: 5035
Brew Count: 8
Last Updated: 2016-10-12 13:00 UTC
Other Brewers Who Brewed This Recipe:
Jespen
EngersAntatteBryggeri
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