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Brew it Bru - Raspberry Witbier

Method: All Grain
Style: Weissbier
Boil Time: 30 min
Batch Size: 15 liters (fermentor volume)
Pre Boil Size: 17 liters
Post Boil Size: 16 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Simon Taylor - Brew it Bru
Calories: 201 calories (Per 0.440L)
Carbs: 22.4 g (Per 0.440L)

Created: Wednesday November 10th 2021

Original Gravity:

1.049

Final Gravity:

1.014

ABV (standard):

4.6%

IBU (tinseth):

12.1

EBC (ebcmorey):

11.7

Mash pH

n/a

Cost R

335.73

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Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
1,535 g	Simpsons - Wheat Malt1535 g Wheat Malt	R 45.00 / kg R 69.08	36.576	5.97	45.1%
850 g	Simpsons - Munich Malt850 g Munich Malt	R 52.00 / kg R 44.20	36.8	19.85	25%
850 g	Weyermann - Pale Ale850 g Pale Ale	R 35.00 / kg R 29.75	39	4.64	25%
170 g	Rolled Oats170 g Rolled Oats	R 60.00 / kg R 10.20	33	4.37	5%
3,405 g / R 153.23

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Yakima Chief Hops - German Tettnang20 g German Tettnang Hops	R 1.10 / g R 22.00	Pellet	4.5	Boil	30 min	12.1	100%
20 g / R 22.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Yakima Chief Hops - German Tettnang (Pellet) 20 g German Tettnang (Pellet) Hops	R 1.10 / g R 22.00	12.1	100%
20 g / R 22.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
12 L	Mash IN	Strike	69 °C	67 °C	60 min
	Mash OUT		77 °C	75 °C	10 min
8 L	Sparge until pre boil volume of 17L is reached	Sparge	77 °C	75 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 18 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
350 g	Raspberry	R 0.23 / g R 80.50	Flavor	Other	0 min.
R 80.50

Yeast

Lallemand - LALBREW® WIT BELGIAN WIT-STYLE ALE YEAST

Amount:	11 Grams	Cost:	R 7.27 / g R 80.00
Attenuation (avg):	70%	Flocculation:	Low
Optimum Temp:	17 - 22 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 64 B cells required

R 80.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 209.6 g Temp: 20 °C CO₂ Level: 4.04 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

Fermentation: Ferment @ 20C until 5 to 10 points away from F.G.
Increase the temp by 1 C per day until at 22C. Ferment for at least 7 days to ensure full and complete fermentation.

Your fruit will be added to the fermenter a couple of days before reaching F.G. If possible dump the trub from your ferementer. If you cannot do this then you will need to transfer the batch to another fermenter to avoid spoling the effect of the raspberries.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2021-11-10 11:01 UTC

System Default

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

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