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Kronenbourg 1664 Blanc klone

171 calories 16 carbs
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Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 23 liters (fermentor volume)
Pre Boil Size: 29 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 75% (brew house)
Source: JL Brygghus
Rating:
4.52

Calories: 171 calories (Per 355mL)
Carbs: 16 g (Per 355mL)
Created Saturday May 16th 2015
1.052
1.011
5.36%
18.92
3.26
n/a
 
Brew Log History

Target 18°C
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Fermentables
Amount Fermentable PPG °L Bill %
2.5 kg German - Pilsner2.5 kg Pilsner 38 1.6 50%
2 kg German - Wheat Malt2 kg Wheat Malt 37 2 40%
0.2 kg Cane Sugar0.2 kg Cane Sugar 46 0 4%
0.3 kg Flaked Wheat0.3 kg Flaked Wheat 34 2 6%
5 kg Total      
 
Hops
Amount Variety Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 2.3 Boil 60 min 13.72 41.7%
30 g Saaz30 g Saaz Hops Pellet 2.3 Boil 15 min 4.08 25%
10 g Amarillo10 g Amarillo Hops Pellet 9.2 Boil 1 min 0.47 8.3%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Boil 1 min 0.64 8.3%
10 g Amarillo10 g Amarillo Hops Pellet 9.2 Dry Hop 7 days 8.3%
10 g Mosaic10 g Mosaic Hops Pellet 12.5 Dry Hop 7 days 8.3%
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 65 °C 80 min
25 L Infusion 72 °C 15 min
4 L Fly Sparge 76 °C 5 min
Starting Mash Thickness: 5 L/kg
 
Other Ingredients
Amount Name Type Use Time
40 g Appelsinskall, fersk Flavor Boil 15 min.
4 g Korianderfrø Spice Boil 15 min.
10 g Sitronskall, fersk Flavor Boil 15 min.
10 g Irish Moss Fining Boil 15 min.
800 g Aprikospurè Flavor Secondary 7 days
 
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:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 296 B cells required
Yeast Pitch Rate and Starter Calculator
Priming
Method: Sukker       Amount: 8      
 
Notes

Jeg har brukt fersk aprikos som ble hakket i biter, kokt og most til purè.
Denne ble så fryst, tilsettes etter stormgjæring.

Synes 800g gir en balansert smal av aprikos. Om man ønsker å komme enda nærmere originalen kan man øke til ca 1000g purè.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2017-04-20 10:07 UTC
Discussion about this recipe:
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Hr Hansen 04/20/2017 at 10:07am
5 of 5




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