Tangerine Witbier Braumeister 20 L Beer Recipe | BIAB Witbier by AnteK | Brewer's Friend
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Tangerine Witbier Braumeister 20 L

156 calories 15.7 g 330 ml
Beer Stats
Method: BIAB
Style: Witbier
Boil Time: 60 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 25 liters
Pre Boil Gravity: 1.043 (recipe based estimate)
Efficiency: 75% (brew house)
Source: AnteK
Rating:
5.00 (1 Review)

Calories: 156 calories (Per 330ml)
Carbs: 15.7 g (Per 330ml)
Created: Sunday February 21st 2016
1.051
1.012
5.1%
15.5
7.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
2 kg German - Pale Ale2 kg Pale Ale 39 4.64 44.4%
2 kg Belgian - Wheat2 kg Wheat 38 3.31 44.4%
500 g Flaked Oats500 g Flaked Oats 33 4.37 11.1%
4.50 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Hallertau Hersbrucker30 g Hallertau Hersbrucker Hops Pellet 4 Boil 60 min 15.49 100%
30 g / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
25 L Strike Temperature -- 52 °C 15 min
Mash in Infusion -- 65 °C 35 min
Mash Infusion -- 66 °C 40 min
Mash out Infusion -- 75 °C 15 min
3 L 3 L Sparge for Braumeister Sparge -- 75 °C --
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Boil 15 min.
1 each Yeast Nutrient Fining Boil 15 min.
85 g Tagerine peel without the white skin Other Boil 5 min.
 
Yeast
Wyeast - Belgian Wheat 3942
Amount:
1 Each
Cost:
Attenuation (avg):
74%
Flocculation:
Medium
Optimum Temp:
18 - 23 °C
Starter:
Yes
Fermentation Temp:
17 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 265 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced CO2       CO2 Level: 2.5 g/l
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Light Water.
Mash Chemistry and Brewing Water Calculator
 
Notes

My recipes are all elaborated for Speidel Braumeister 20L
The recipes clone are sometimes a little different from the original but are adjusted according to the final result.

BIAB method for Braumeister 20l, efficiency 75 %
total Water: 28l.
25l to mash and 3l to Sparge

Aerate the wort with pure oxygen or filtered air and pitch the yeast.

Begin fermentation at 4 (17 °C) slowly raising temperature to 72 °F (20 °C)

Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2017-02-14 20:00 UTC
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Brewer profile picture
AnteK 02/21/2016 at 01:02am
5 of 5




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