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PEACHES & MELON

177 calories 17 carbs
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 50 liters (fermentor volume)
Pre Boil Size: 68 liters
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Anders Riseng / Aprikos WIT
Calories: 177 calories (Per 355mL)
Carbs: 17 g (Per 355mL)
Created Friday April 3rd 2015
1.054
1.012
5.49%
18.12
4.56
n/a
 
Fermentables
Amount Fermentable PPG °L Bill %
6 kg Belgian - Wheat6 kg Wheat 38 1.8 41.4%
5 kg German - Pilsner5 kg Pilsner 38 1.6 34.5%
2 kg Torrified Wheat2 kg Torrified Wheat 36 2 13.8%
500 g German - Acidulated Malt500 g Acidulated Malt 27 3.4 3.4%
1 kg German - Munich Light1 kg Munich Light 37 6 6.9%
14.5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
50 g East Kent Goldings50 g East Kent Goldings Hops Pellet 5 Boil 60 min 13.91 17.9%
50 g Yakima Valley Hops - Hüll Melon50 g Hüll Melon Hops Pellet 5.5 Boil 5 min 3.05 17.9%
30 g Saaz30 g Saaz Hops Pellet 3.5 Boil 5 min 1.16 10.7%
150 g Yakima Valley Hops - Hüll Melon150 g Hüll Melon Hops Pellet 5.5 Dry Hop 7 days 53.6%
 
Mash Guidelines
Amount Description Type Temp Time
45 L Infusion 63 °C 60 min
40 L add boiling water Sparge 77 °C 10 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Type Use Time
50 g Korianderfrø Herb Boil 5 min.
5 each Peach, i terninger uten skall Flavor Boil 5 min.
15 each Peach, i terninger uten skall Flavor Secondary --
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1
Attenuation (avg):
76%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
Yes
Fermentation Temp:
21 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 667 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: sugar       Amount: 7 gr/l      
 
Target Water Profile
WIT Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
124 11 6 112 162 0
Meskevann;
Gypsum 10 gr
Ca.cl. 10 gr
Epsom 5 gr

Skyllevann;
Gypsum 8 gr
Ca.cl. 8 gr
Epsom 4 gr
Mash Chemistry and Brewing Water Calculator
 
Notes

2 rør gjær i 4 liter starter gir god yeast Count.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-04-07 17:25 UTC
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