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2 1/2 Step Citrus Wit

Method: All Grain
Style: Witbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.83 gallons
Pre Boil Gravity: 1.034 (recipe based estimate)
Efficiency: 70% (brew house)
Source: based on BYO - Round Guys Brewing
Calories: 160 calories (Per 12oz)
Carbs: 14.3 g (Per 12oz)

Created: Saturday April 29th 2017

Original Gravity:

1.049

Final Gravity:

1.009

ABV (standard):

5.3%

IBU (tinseth):

22.5

SRM (morey):

4.9

Mash pH

n/a

Cost $

n/a

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Brew Log History

Target 66°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
3.75 lb	American - White Wheat3.75 lb White Wheat	40	2.8	35.5%
3.75 lb	Belgian - Pale Ale3.75 lb Pale Ale	38	3.4	35.5%
1.50 lb	German - Vienna1.5 lb Vienna	37	4	14.2%
1 lb	Flaked Wheat1 lb Flaked Wheat	34	2	9.5%
0.55 lb	Rice Hulls0.55 lb Rice Hulls	0	0	5.2%
10.55 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	lemondrop1 oz lemondrop Hops	Pellet	5.2	Whirlpool	10 min	7.08	50%
1 oz	bravo1 oz bravo Hops	Pellet	11.3	Whirlpool	10 min	15.39	50%
2 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	lemondrop (Pellet)	7.08	50%
1 oz	bravo (Pellet)	15.39	50%
2 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
14.3 qt	Infusion	--	150 °F	45 min
16.5 qt	Sparge	--	170 °F	--
Starting Mash Thickness: 1.3 qt/lb

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2.20 oz	Key Limes 24 hr soak		Flavor	Secondary	--
4.40 oz	Juicing Oranges 24 hr soak		Flavor	Secondary	--

Yeast

Wyeast - French Saison 3711

Amount:	1 Each	Cost:
Attenuation (avg):	80%	Flocculation:	Low
Optimum Temp:	65 - 77 °F	Starter:	Yes
Fermentation Temp:	66 °F	Pitch Rate:	0.75 (M cells / ml / ° P) 190 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.25 Volumes

Target Water Profile

Toronto, Ontario, Canada (Tested 12/17/2015)

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
37	9	13	25	25	88
Mash Chemistry and Brewing Water Calculator

Notes

Boil for 60 min and turn off heat. Add 0 min hops and stir. Let sit for 10 min, then chill the wort slightly below ferment temp. Aerate w oxygen then pitch.
Ferment at 66until primary is finished. Add fruit that has been blended. after 24hours remove fruit then carb to 2.25vol

blended fruit - use the entire fruit, rind pith and all

Last Updated and Sharing

746

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Brews

Public: Yup, Shared
Last Updated: 2017-05-15 01:23 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 $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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2 1/2 Step Citrus Wit

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