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ヒノキ

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 350 liters (fermentor volume)
Pre Boil Size: 362.94 liters
Post Boil Size: 353.51 liters
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 141 calories (Per 330ml)
Carbs: 10.2 g (Per 330ml)

Created: Friday October 3rd 2025

Original Gravity:

1.047

Final Gravity:

1.005

ABV (standard):

5.5%

IBU (tinseth):

26.4

SRM (morey):

3.9

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
60 kg	Crisp Malting - Europils Malt60 kg Europils Malt	37.5	1.87	74.1%
8 kg	German - Vienna8 kg Vienna	37	4	9.9%
8 kg	Crisp Malting - Wheat Malt8 kg Wheat Malt	37.26	2	9.9%
5 kg	German - Carapils5 kg Carapils	35	1.3	6.2%
81 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
400 g	Saaz400 g Saaz Hops	Pellet	3.5	Boil at 100 °C	60 min	10.56	21.1%
350 g	Lemondrop350 g Lemondrop Hops	Pellet	6	Boil at 100 °C	60 min	15.84	18.4%
300 g	Lemondrop300 g Lemondrop Hops	Pellet	6	Whirlpool at 75 °C	25 min		15.8%
300 g	Motueka300 g Motueka Hops	Pellet	7	Whirlpool at 75 °C	25 min		15.8%
100 g	BSG - Sabro100 g Sabro Hops	Pellet	14	Whirlpool at 75 °C	25 min		5.3%
350 g	Motueka350 g Motueka Hops	Pellet	7	Dry Hop (High Krausen) at 20 °C	3 days		18.4%
100 g	BSG - Sabro100 g Sabro Hops	Pellet	14	Dry Hop (High Krausen) at 20 °C	3 days		5.3%
1,900 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
400 g	Saaz (Pellet) 400 g Saaz (Pellet) Hops	10.56	21.1%
650 g	Lemondrop (Pellet) 650 g Lemondrop (Pellet) Hops	15.84	34.2%
650 g	Motueka (Pellet) 650 g Motueka (Pellet) Hops	0	34.2%
200 g	BSG - Sabro (Pellet) 200 g Sabro (Pellet) Hops	0	10.6%
1,900 g / $ 0.00

Yeast

Lallemand - Belle Saison

Amount:	1 Each	Cost:
Attenuation (avg):	90%	Flocculation:	Low
Optimum Temp:	15 - 35 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 1430 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.44 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

ヒノキドライホップ
熱湯煮沸10分　14から16℃１～2日

酵母：セゾンファーマー

フェーズ温度期間狙い
ピッチング〜前半（1〜2日） 22〜23℃ 酵母の立ち上がりを穏やかに、フェノールを抑制
中盤（2〜5日） 24〜25℃ 活発な発酵、エステルを軽く出す
終盤（6〜8日） 25℃キープ発酵の追い込み。香りのまとまりを作る
クラッシュ（発酵完了後） 5℃ × 3日澄ませ、香りを安定化
熟成 5〜6℃ × 2〜3週香味の丸みと統一感

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2025-10-04 05:49 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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