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Kronenbourg 1664 Blanc klone

221 calories 21.5 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: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Source: JL Brygghus
Calories: 221 calories (Per 330ml)
Carbs: 21.5 g (Per 330ml)
Created Monday June 19th 2017
1.072
1.016
7.35%
13.43
3.73
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg German - Pilsner4 kg Pilsner 38 1.6 57.1%
1.50 kg German - Wheat Malt1.5 kg Wheat Malt 37 2 21.4%
0.50 kg Cane Sugar0.5 kg Cane Sugar 46 0 7.1%
1 kg Flaked Wheat1 kg Flaked Wheat 34 2 14.3%
7 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 10.66 50%
20 g Saaz20 g Saaz Hops Pellet 2.3 Boil 15 min 2.12 20%
7.50 g Amarillo7.5 g Amarillo Hops Pellet 9.2 Boil 1 min 0.28 7.5%
7.50 g Simcoe7.5 g Simcoe Hops Pellet 12.7 Boil 1 min 0.38 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 - Bavarian Wheat Yeast M20
Amount:
2 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Low
Optimum Temp:
15 - 30 °C
Starter:
Yes
Fermentation Temp:
18 °C
Pitch Rate:
1.0 (M cells / ml / ° P) 438 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 stormgjæring på dag 5

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.

Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2021-03-20 15:32 UTC
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