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Wit with Sea Buckthorn

Method: All Grain
Style: Witbier
Boil Time: 130 min
Batch Size: 21.4 liters (fermentor volume)
Pre Boil Size: 26.5 liters
Post Boil Size: 21.27 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 92.17% (brew house)
No Chill: 21 minute extended hop boil time
Hop Utilization: 98%
Calories: 232 calories (Per 500ml)
Carbs: 23.6 g (Per 500ml)

Created: Wednesday December 15th 2021

Witbier

by theodorekenn

OG: 1.047 FG: 1.009 ABV: 5.0% IBU: 13

Lucky Lager

OG: 1.051 FG: 1.013 ABV: 5.1% IBU: 16

Original Gravity:

1.050

Final Gravity:

1.012

ABV (standard):

4.9%

IBU (tinseth):

15.4

EBC (ebcmorey):

6.2

Mash pH

5.3

Cost €

7.15

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Fermentables

Amount	Fermentable	Cost	PPG	EBC	Bill %
2,004 g	Castle Malting - Château Pilsen 2RS2004 g Château Pilsen 2RS	1.50 € / kg 3.01 €	37	3.57	45.5%
1,969 g	DE - Wheat Flakes of Whole Grain1969 g Wheat Flakes of Whole Grain	1.18 € / kg 2.32 €	25.75	2	44.7%
428 g	Thomas Fawcett - Oat Malt428 g Oat Malt	2.20 € / kg 0.94 €	30.26	6.24	9.7%
4,401 g / 6.27 €

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
3.07 g	Barth-Haas - Hallertauer Magnum3.07 g Hallertauer Magnum Hops	0.02 € / g 0.07 €	Pellet	12.5	First Wort	0 min	5.5	14.6%
18 g	Willamette18 g Willamette Hops	0.03 € / g 0.50 €	Pellet	5.4	Boil	15 min	9.85	85.4%
21.07 g / 0.57 €

Show Summary View

Amount	Variety	Cost	IBU	Bill %
3.07 g	Barth-Haas - Hallertauer Magnum (Pellet)	0.02 € / g 0.07 €	5.5	14.6%
18 g	Willamette (Pellet) 18 g Willamette (Pellet) Hops	0.03 € / g 0.50 €	9.85	85.4%
21.07 g / 0.57 €

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
13.733 L	čas rátaný od ponorenia posledných vločiek	Infusion	44 °C	44 °C	30 min
		Temperature	--	63 °C	45 min
		Temperature	--	66 °C	45 min
		Temperature	--	72 °C	30 min
		Temperature	--	77 °C	5 min
12.88 L		Fly Sparge	80 °C	--	--
Starting Mash Thickness: 3.1 L/kg Starting Grain Temp: 23 °C

Other Ingredients

Amount	Name	Cost	Type	Use	Time
0.81 g	Calcium Chloride (anhydrous)		Water Agt	Mash	1 hr.
2.18 g	Epsom Salt		Water Agt	Mash	1 hr.
9 ml	Lactic acid		Water Agt	Mash	1 hr.
1.01 g	Salt		Water Agt	Mash	1 hr.
3.25 ml	Lactic acid		Water Agt	Sparge	1 hr.
0.95 g	Murphy and Sons - Protafloc / 24 Grams	0.13 € / g 0.12 €	Fining	Boil	15 min.
0.38 g	Lallemand - Servomyces / 10 Grams	0.49 € / g 0.19 €	Other	Boil	10 min.
30.02 g	Coriander seed - freshly grounded		Spice	Boil	5 min.
19.95 g	sweet orange peel		Spice	Boil	5 min.
14.50 g	Lemon peel		Spice	Boil	5 min.
11.55 g	Curacao peel		Spice	Boil	5 min.
0.30 €

Yeast

Mangrove Jack - Belgian Wit M21

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Med-Low
Optimum Temp:	18 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.5 (M cells / ml / ° P) 133 B cells required

0.00 € Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.74 Volumes

Target Water Profile

Furdekova 8

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	10	16	70	70	0
Mash Chemistry and Brewing Water Calculator

Notes

13.1. 19:15
21,27 l / 12,175 °B / 1049,1 SG
21,4 l = 12,101 °B / 1048,8 SG

22.1. 22:00
3464 g rozmrazeného rakytníka = 2388 g odšťaveného > pasterizovať > ochladiť > na dno dezinfikovanej nádoby > stočená väčšina piva pod neho
> zvyšok CC

hrniec s potrebným množstvom vody, prikrytý pokrievkou, zohriata voda na 89° > vložený hrniec s rakytníkom a výkon platničky nastavený na minimum > po 15 aj 30 minútach teplota 65-66˚

24.1. 22:20
Bez rakytníka:
6,25 l / 6˚C / 40 g = 2,84 vols
nafľaškované 5,942 l
hustotu som zabudol odmerať

29.1. 1:30 CC

31.1. 20:30
12,175 l / 5°C / 70 g = 2,74 vols
nafľaškované 11,775 l
hustotu som zabudol odmerať

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2022-01-31 20:39 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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