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Wickedly Witty Ginger

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 13.57 gallons
Post Boil Size: 12.07 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Post Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 141 calories (Per 12oz)
Carbs: 13.3 g (Per 12oz)

Created: Friday September 3rd 2021

Original Gravity:

1.043

Final Gravity:

1.009

ABV (standard):

4.4%

IBU (tinseth):

11.8

SRM (morey):

3.2

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
10 lb	Belgian - Pilsner10 lb Pilsner	37	1.6	47.6%
10 lb	Unmalted Wheat10 lb Unmalted Wheat	36	2	47.6%
1 lb	Rice Hulls1 lb Rice Hulls	0	0	4.8%
21 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1.40 oz	Saaz1.4 oz Saaz Hops	Pellet	3.9	Boil	60 min	9.64	77.8%
0.40 oz	Saaz0.4 oz Saaz Hops	Pellet	3.9	Boil	30 min	2.12	22.2%
1.80 oz / $ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1.80 oz	Saaz (Pellet) 1.7999999958826 oz Saaz (Pellet) Hops		11.76	100%
1.80 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
7.87 gal	Strike	129 °F	122 °F	30 min
	Temperature	122 °F	151 °F	60 min
Starting Mash Thickness: 1.5 qt/lb Starting Grain Temp: 72 °F

Other Ingredients

Amount	Name	Type	Use
0.50 oz	Coriander Seed	Spice	Mash
0.50 oz	Dried Ginger Root	Flavor	Mash
1 oz	Bitter Orange Peel	Flavor	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) 170 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.2 Volumes

Target Water Profile

Reverse osmosis water

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

Notes

Special Instructions / Notes:
Add Irish moss at the last 20 minutes of the boil, and the spices and orange peel at the last 15 minutes of the boil.
The batch size is 12 gals. to boil down to 10 gals.
Ferment between 65 and 68 degrees.
Do not add any fining agents as you want this beer to be very cloudy from proteins.

Last Updated and Sharing

503

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Public: Yup, Shared
Last Updated: 2021-09-03 02:59 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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