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Kronenbourg 1664 Blanc klone

175 calories 17.3 g 330 ml
Beer Stats
Method: All Grain
Style: Witbier
Boil Time: 90 min
Batch Size: 25 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 24 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JL Brygghus
Calories: 175 calories (Per 330ml)
Carbs: 17.3 g (Per 330ml)
Created Monday June 19th 2017
1.057
1.013
5.82%
15.05
3.17
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 kg German - Pilsner2.5 kg Pilsner 38 1.6 45.5%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 27.3%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 9.1%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 18.2%
5.5 kg / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
50 g Saaz50 g Saaz Hops Pellet 2.3 Boil 60 min 11.94 50%
20 g Saaz20 g Saaz Hops Pellet 2.3 Boil 15 min 2.37 20%
7.50 g Amarillo7.5 g Amarillo Hops Pellet 9.2 Boil 1 min 0.31 7.5%
7.50 g Simcoe7.5 g Simcoe Hops Pellet 12.7 Boil 1 min 0.43 7.5%
7.50 g Amarillo7.5 g Amarillo Hops Pellet 9.2 Dry Hop 7 days 7.5%
7.50 g Simcoe7.5 g Simcoe Hops Pellet 12.7 Dry Hop 7 days 7.5%
100 g / 0.00
 
Mash Guidelines
Amount Description Type Temp Time
16 L Meskevann Infusion 66 °C 75 min
14 L Skyllevann Fly Sparge 78 °C 15 min
Starting Mash Thickness: 3 L/kg
 
Other Ingredients
Amount Name Cost Type Use Time
30 g Appelsinskall, fersk Flavor Boil 15 min.
4 g Korianderfrø Spice Boil 15 min.
7.50 g Sitronskall, fersk Flavor Boil 15 min.
5 g Irish Moss Fining Boil 15 min.
1,000 g Aprikospurè Flavor Secondary 7 days
 
Yeast
Mangrove Jack - Belgian Wit M21
Amount:
1 Each
Cost:
Attenuation (avg):
72.5%
Flocculation:
Med-Low
Optimum Temp:
18 - 25 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 351 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 8       CO2 Level: 2.2 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes



Synes 800g gir en balansert smak av aprikos. Om man ønsker å komme enda nærmere originalen kan man øke til ca 1000g som man har laget til en pure.

Og dette skal tilsettes etter 14 dager gjæring og etter man har tappet over ifra gjæringskaret til et rent kar og da la dette stå i 7 dager ekstra så totalt skal ølet stå i 3 uker.

Etter dette skal ølet flaskes og det skal tilsettes 6.5 gram sukker per liter øl du har. Og denne blandingen lages med ca 4 DL vann som kokes og kjøles ned før dette tilsettes i vørteren.

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  • Public: Yup, Shared
  • Last Updated: 2020-08-27 14:51 UTC
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