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PopsWitbier

Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 22 liters (fermentor volume)
Pre Boil Size: 28.1 liters
Post Boil Size: 24.09 liters
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 70% (brew house)
Hop Utilization: 92%
Calories: 149 calories (Per 330ml)
Carbs: 14 g (Per 330ml)

Created: Thursday January 28th 2016

Original Gravity:

1.049

Final Gravity:

1.010

ABV (standard):

5.1%

IBU (tinseth):

17.3

SRM (morey):

3.8

Mash pH

5.4

Cost R$

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
2 kg	Bestmalz - BEST Wheat Malt2 kg BEST Wheat Malt	37.7	2.2	40%
2 kg	Bestmalz - BEST Pilsen2 kg BEST Pilsen	37	1.9	40%
1 kg	Flaked Wheat1 kg Flaked Wheat	34	2	20%
5 kg / R$ 0.00

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
20 g	Amarillo20 g Amarillo Hops		Pellet	8.6	Boil	40 min	17.25	100%
20 g / R$ 0.00

Show Summary View

Amount	Variety	Cost	IBU	Bill %
20 g	Amarillo (Pellet) 20 g Amarillo (Pellet) Hops		17.25	100%
20 g / R$ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Infusion	--	42 °C	10 min
	Infusion	--	52 °C	10 min
	Infusion	--	60 °C	10 min
	Infusion	--	65 °C	50 min
15 L	Sparge	--	76 °C	15 min

Other Ingredients

Amount	Name	Type	Use	Time
100 g	Fresh Orange Peel	Flavor	Boil	10 min.
25 g	Coriander Seeds	Spice	Boil	5 min.
3.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Sparge	1 hr.
1.25 g	Epsom Salt	Water Agt	Mash	1 hr.
0.75 g	Epsom Salt	Water Agt	Sparge	1 hr.
1.50 g	Gypsum	Water Agt	Mash	1 hr.
1 g	Gypsum	Water Agt	Sparge	1 hr.
5.85 ml	Lactic acid	Water Agt	Mash	1 hr.
2.67 g	Lactic acid	Water Agt	Sparge	1 hr.
1 tsp	Yeast Nutrient	Other	Boil	15 min.
1 tsp	Whirlfloc	Water Agt	Boil	15 min.
1.50 ml	Enzima Ultraflo Max	Water Agt	Mash	--

Yeast

Fermentis - Safale-WB06

Amount:	1 Each	Cost:
Attenuation (avg):	78%	Flocculation:	Low
Optimum Temp:	15 - 24 °C	Starter:	Yes
Fermentation Temp:	20 °C	Pitch Rate:	0.75 (M cells / ml / ° P) 200 B cells required

R$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 1.08 bar Temp: 8 °C CO₂ Level: 2.5 Volumes

Target Water Profile

Bioleve

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
85	20	6	90	60	143
Mash Chemistry and Brewing Water Calculator

Notes

Relação BU/GU - 0,37

Adição dos sais e acidos separados para o Mash e o Sparge.
Enzima Ultraflo Max somente na água do Mash.

Perfil da água objetivo para o estilo Witbier:
Cálcio - 50-100 mg/l
Magnésio - 0-30 mg/l
Sódio - <100 mg/l
Cloreto - 0-100 mg/l
Sulfato - 0-50 mg/l
Alcalinidade Total - 0-80 ppm - Esperado 30
Alcalinidade Residual - (-30)-0 ppm - Esperado (-40)
PH 5,40 - Esperado

Relação sulfato/cloreto - 0,8 - Maltado
Nutriente para levedura Yestamina bio4 - 1 capsula nos 15 minutos finais da fervura.

1 pacotes do fermento Mangrove Jacks M-20.
Considerando Pitching Rate de 6 Bilhões de Celulas por grama.
Starter com 1,2L e 120g DME: 0,88M cells / mL / °P

Fermentação:
18°C por 2 dias
19°C por 1 dia
20°C por 1 dia
21°C por 1 dia
22°C por 1 dia

Abaixar 4°C por dia até 0°C e manter por 2 semanas.

Raspas das cascas de 9 Laranjas tipo pera e 1 Limão tahiti.
As sementes de Coentro ligeiramente masseradas.

Recipe Photos

Last Updated and Sharing

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Brews

Public: Yup, Shared
Last Updated: 2020-12-15 16:36 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 R$	Cost %
Fermentables	R$
Steeping Grains (Extract Only)	R$
Hops	R$
Yeast	R$
Other	R$
Cost Per Barrel	R$ 0.00
Cost Per Pint	R$ 0.00
Total Cost	R$ 0.00

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