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Ægir Witbier

149.82 calories 13.05 g 330 ml
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 65 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 28 liters
Pre Boil Gravity: 1.041 (recipe based estimate)
Efficiency: 58% (brew house)
Source: Øl brygging
Calories: (Per 330ml)
Carbs: (Per 330ml)
Created Tuesday November 10th 2015
1.046
1.008
5.03%
18.2
10.89
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.30 kg United Kingdom - Maris Otter Pale3.3 kg Maris Otter Pale 38 3.75 50%
2 kg United Kingdom - Wheat2 kg Wheat 37 2 30.3%
0.30 kg German - Munich Light0.3 kg Munich Light 37 6 4.5%
0.50 kg United Kingdom - Oat Malt0.5 kg Oat Malt 28 2 7.6%
0.50 kg Torrified Wheat0.5 kg Torrified Wheat 28 2.1 7.6%
6.6 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
20 g Mount Hood20 g Mount Hood Hops Pellet 5.5 Boil 55 min 11.81 50%
10 g Mount Hood10 g Mount Hood Hops Pellet 5.5 Boil 25 min 4.2 25%
10 g Mount Hood10 g Mount Hood Hops Pellet 5.5 Boil 10 min 2.19 25%
40 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
25 L Infusion 66 °C 75 min
9 L Sparge 78 °C 90 min
Starting Mash Thickness: 3.85 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
22 g Appelsinskall Flavor Boil 0 min.
15 g Korriander Flavor Boil 0 min.
8 g Lime skall Flavor Boil 0 min.
 
Yeast
White Labs - Belgian Wit Ale Yeast WLP400
Amount:
1 Each
Cost:
Attenuation (custom):
81%
Flocculation:
Low-Med
Optimum Temp:
19 - 23 °C
Starter:
No
Fermentation Temp:
21 °C
Pitch Rate:
0.75 (M cells / ml / ° P) 214 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Notes

Add flavour after boil off at 55min, 5 min wait, then start cooling.
Pitch @ 22C. Keep at 21 (+/- 0,6) for 14 days.

Last Updated and Sharing
 
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Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2015-11-16 15:26 UTC
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