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Kaffir Wit

Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 18.5 liters (fermentor volume)
Pre Boil Size: 24 liters
Pre Boil Gravity: 1.031 (recipe based estimate)
Efficiency: 40% (brew house)
Source: Gustavo Marsan + Fabiana Medina
Calories: 123 calories (Per 330ml)
Carbs: 14.1 g (Per 330ml)

Created: Tuesday January 20th 2015

Original Gravity:

1.040

Final Gravity:

1.012

ABV (standard):

3.7%

IBU (tinseth):

21.0

SRM (morey):

4.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.50 kg	German - Pilsner3.5 kg Pilsner	38	1.6	58.3%
2.30 kg	Belgian - Unmalted Wheat2.3 kg Unmalted Wheat	36	2	38.3%
0.20 kg	Flaked Oats0.2 kg Flaked Oats	33	2.2	3.3%
6 kg / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
10 g	Bobek10 g Bobek Hops	Pellet	5.5	First Wort	0 min	5.42	47.6%
6 g	Magnum6 g Magnum Hops	Pellet	15	Boil	60 min	14.65	28.6%
5 g	Liberty5 g Liberty Hops	Pellet	4	Boil	7 min	0.87	23.8%
21 g / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
10 g	Bobek (Pellet) 10 g Bobek (Pellet) Hops	5.42	47.6%
6 g	Magnum (Pellet) 6 g Magnum (Pellet) Hops	14.65	28.6%
5 g	Liberty (Pellet) 5 g Liberty (Pellet) Hops	0.87	23.8%
21 g / $ 0.00

Yeast

Fermentis - Safbrew - Specialty Ale Yeast T-58

Amount:	1 Each	Cost:
Attenuation (avg):	70%	Flocculation:	High
Optimum Temp:	12 - 25 °C	Starter:	No
Fermentation Temp:	-	Pitch Rate:	0.35 (M cells / ml / ° P) 65 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

5g de folhas de limão kaffir para 23 litros de cerveja (na outra receita, o cara usou 15g e achou demais)..........5min
Capim-limão..........5min
Gengibre..........5min

Opcional: 8g de Sementes de Coentro......5min (1,5g/litro é ideal pra qq coisa em qq receita)

Fermentar a 15-18 graus
Aerar, mas não precisa de starter

Rampas

As rampas de mosturação foram:

20 mins a 42C no fundo da panela
15 mins a 53C no fundo da panela
50 mins a 63C
10 mins a 76C

Para o sabor de cravo:

Fazer uma parada na temperatura do ácido ferúlico durante a mosturação ajuda a criar mais precursores do aroma de cravo também.

Parada de 45 ºC para ativar o ácido ferúlico que vai dar origem ao sabor de cravo (fenólico)

Last Updated and Sharing

1,817

Views

Brews

Public: Yup, Shared
Last Updated: 2015-03-04 14:14 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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