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Indika - Wit

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 45 liters
Post Boil Size: 40 liters
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 153 calories (Per 0.33L)
Carbs: 15.5 g (Per 0.33L)

Created: Wednesday May 26th 2021

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

5.0%

IBU (tinseth):

15.3

EBC (ebcmorey):

7.4

Mash pH

5.2

Cost €

n/a

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Fermentables

Amount	Fermentable	PPG	EBC	Bill %
6 kg	Weyermann - Pilsner6 kg Pilsner	36	2.51	49.4%
5.50 kg	Flaked Wheat5.5 kg Flaked Wheat	34	3.84	45.3%
420 g	Flaked Oats420 g Flaked Oats	33	4.37	3.5%
220 g	Munich - Light 10L220 g Munich - Light 10L	33	25.19	1.8%
12.14 kg / 0.00 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
90 g	Saaz90 g Saaz Hops		Pellet	3.5	Boil	60 min	15.28	100%
90 g / 0.00 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
90 g	Saaz (Pellet) 90 g Saaz (Pellet) Hops		15.28	100%
90 g / 0.00 €

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
37 L	Infusion	65 °C	65 °C	60 min
13 L	Fly Sparge	75 °C	75 °C	--
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
22 g	Coriander Seed		Spice	Boil	10 min.

Yeast

Wyeast - Belgian Witbier 3944

Amount:	2 Each	Cost:
Attenuation (avg):	74%	Flocculation:	Med-Low
Optimum Temp:	17 - 24 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 217 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 470 g Temp: 20 °C CO₂ Level: 3 Volumes

Target Water Profile

Bronchales

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

Notes

Maceració (pH=5,2) + Recirculat continu
Rentat
Modificar
Ebullició de 5 minuts
Addició àcid làctic fins a pH=4,5
Refredar a 38ºC
Inocular bactèries làctiques (deixar 24-72h fins pH 3,2 - 3,6)
Ebullició de 90 minuts (coriandre indi als últims 10 minuts)
Whirpool (pell de llima, pell de llimona)
Refredar a 38ºC
Inocular llevat
Afegir Sal Marina dissolta en aigua o most (30-35g)
Baixar temperatura a 2ºC (4 dies)
Embotellat amb priming (dextrosa)

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