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1664 Blanc Upgraded Version

Method: BIAB
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 31 liters
Post Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Post Boil Gravity: 1.054 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Hakan Rafetovich
Calories: 163 calories (Per 330ml)
Carbs: 11.9 g (Per 330ml)

Created: Thursday March 31st 2022

Original Gravity:

1.054

Final Gravity:

1.006

ABV (standard):

6.3%

IBU (tinseth):

17.4

SRM (morey):

3.5

Mash pH

5.5

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2.50 kg	Weyermann - Extra Pale Premium Pilsner Malt2.5 kg Extra Pale Premium Pilsner Malt	38	1.5	37.1%
2 kg	Weyermann - Pale Wheat2 kg Pale Wheat	36	2	29.7%
250 g	Flaked Wheat250 g Flaked Wheat	34	2	3.7%
0.60 kg	Belgian Candi Sugar - Clear/Blond (0L)	38	0	8.9%
1 kg	Muntons - Maris Otter1 kg Maris Otter	38	2.3	14.9%
380 g	Apricot380 g Apricot - (late fermenter addition)	4.05	0	5.6%
6.73 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
15 g	Fuggles15 g Fuggles Hops	Pellet	4.5	Boil	15 min	3.6	33.3%
30 g	Hersbrucker30 g Hersbrucker Hops	Pellet	4	Boil	90 min	13.81	66.7%
45 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
15 g	Fuggles (Pellet) 15 g Fuggles (Pellet) Hops	3.6	33.3%
30 g	Hersbrucker (Pellet) 30 g Hersbrucker (Pellet) Hops	13.81	66.7%
45 g / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
20 L		Infusion	70 °C	65 °C	60 min
18 L		Batch Sparge	74 °C	72 °C	--

Other Ingredients

Amount	Name	Type	Use	Time
4.70 ml	Lactic acid	Water Agt	Mash	--
6 g	Calcium Chloride (dihydrate)	Water Agt	Mash	--
2.10 g	Epsom Salt	Water Agt	Mash	--
1.60 g	Gypsum	Water Agt	Mash	--
5 g	Gelatin	Fining	Secondary	--
5 g	Coriander Seed	Spice	Boil	15 min.
35 g	Sweet Orange Peel	Flavor	Boil	15 min.
0.10 g	Salt	Water Agt	Mash	1 hr.

Yeast

Fermentis - Safbrew - General/Belgian Yeast S-33

Amount:	1 Each	Cost:
Attenuation (custom):	84%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	Yes
Fermentation Temp:	22 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 117 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: dextrose Amount: 152.2 g Temp: 22 °C CO₂ Level: 2.2 Volumes

Target Water Profile

Gümüşpınar Damacana

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

Candi Sugar boiled 30 mins. (Home made - EBC 16)
Apricot puree added at 7th day into the secondary fermentor.
* Cold crash for 2 days. (+4 °C) With 5 gr gelatine addition.

Notes for the next batch / Recommendations:
Corriander seeds needs to be doubled (10gr)
Dry hop is "must to do"! (15-20gr hops & 5-10gr corriander seeds)

Last Updated and Sharing

333

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Brews

Public: Yup, Shared
Last Updated: 2022-08-20 11:48 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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